One-Pot Baked Beans
Author:
Nadia Felsch
Prep time:
8 mins
Cook time:
7 mins
Total time:
15 mins
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
Finely dice onion and capsicum
Finely chop parsley and set aside
Drain and rinse kidney beans
Heat oil in a frypan on med-high heat
Add garlic and onion
Cook until translucent and aromatic
Add capsicum and cook for a few minutes
Add remaining ingredients to the pan
Lower to a simmer for 5-7 minutes until sauce thickens
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.
Recipe by
Nadia Felsch
at https://nadiafelsch.com/2016/04/15/one-pot-baked-beans/
3.4.3177