There is nothing more satisfying on a cold winter’s morning than a warm and hearty breakfast. I love making up big batches of these baked beans so I have some in the freezer (if they last that long!) My beautiful little nieces recently had some of these and they devoured them. Their little bellies loved them too 🙂
There is something really beautiful about having food cooking on the stove in winter. It reminds me so much of my mum, who always seems to have food cooking.
When things are chaotic, I can always count on mum to have extra food on hand. So when I can return the favour, I like making something she wouldn’t normally cook for herself and dad.
That is the beauty of food. It brings people together. At a café or at home, coming together around the table and connecting.
In the fast paced world we live in, sometimes we forget to slow down and connect over food. It’s one of my favourite things to do.
Make up a double batch of these baked beans so you have plenty of leftovers, or maybe share a batch with a friend in need. (it’s a great one to have for my vegan/vegetarian friends!)
They are packed full of fibre and protein, and you can change the spices to suit your taste. Get creative in the kitchen and listen to your intuition.
- 1 ½ Onions diced
- 3 cloves Garlic finely chopped
- 1 tsp Paprika
- 2 x 400gm tin White Beans such as butter or cannellini
- 400 gm Tomatoes crushed or chopped (tin or fresh)
- 2 Tbsp. Coconut Oil
- 2 Bay Leaves
- ½ tsp Chilli powder – or more if you like it spicy. You can also use fresh chilies
- 1 Tbsp. Coconut Sugar
- ¼ cup chopped Parsley
- Large handful Baby Spinach
- ½ cup Vegetable Stock or Bone Broth
- ¼ Capsicum optional
- ½ tsp Cumin
- Salt and pepper to taste
Heat oil in a large pan. Add onion, garlic and capsicum and cook until just softened. Add beans, paprika, cumin, tomato, bay leaves, chilli powder, coconut sugar, stock, salt and pepper to pan. Bring to boil, then reduce to a simmer for 30 minutes. (add more stock if needed).
Once beans are nice and tender and sauce has thickened, add the baby spinach and heat through. Take off the heat, then add the parsley. Serve with poached eggs, or on hot toast.