One-Pot Baked Beans

One-Pot Baked Beans | Nadia Felsch One-Pot Baked Beans | Nadia Felsch

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One-Pot Baked Beans
 
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yield: 4
Ingredients
  • ½ red onion
  • 1 red capsicum
  • ¼ cup fresh parsley leaves
  • 2 cans kidney beans
  • 1 tablespoon olive oil
  • 1 garlic clove
  • 1 ½ tablespoon tomato paste
  • 1 tin tomatoes
  • Salt and pepper, to taste
  • Cheddar cheese, to serve (optional)
Instructions
  1. Finely dice onion and capsicum
  2. Finely chop parsley and set aside
  3. Drain and rinse kidney beans
  4. Heat oil in a frypan on med-high heat
  5. Add garlic and onion
  6. Cook until translucent and aromatic
  7. Add capsicum and cook for a few minutes
  8. Add remaining ingredients to the pan
  9. Lower to a simmer for 5-7 minutes until sauce thickens
  10. Serve with cheese or store in an airtight container for up to two days
Notes
A classic with all the wholefoods benefits that will soon become a household favourite!

Serve on toast for breakfast, lunch, dinner or a fast snack.

Delicious as a vegetarian main with salad.

 

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