Ingredients
- Spray olive oil
- 1 red onion, finely chopped
- 4 garlic cloves, peeled, finely diced
- 900 g canned no added salt cannellini or butter beans, drained, rinsed
- 2 sage leaves, roughly torn
- 5 large ripe tomatoes, finely diced
- 2 tablespoons no-added-salt tomato paste
- 3 teaspoons fresh parsley, finely chopped
- ½ cup reduced salt vegetable stock (see tips)
- 1 tablespoon apple cider vinegar
- 3 cups baby spinach leaves
- 6 slices multigrain bread, toasted, to serve
Method
Step 1
Spray a large non-stick frying pan with olive oil and set over medium-high heat. Add red onion and garlic to the pan cook for 1-2 minutes, or until just softened.
Step 2
Add cannellini beans, sage, ripe tomatoes, tomato paste, parsley, vegetable stock and ¼ cup water and cook for 10-15 minutes, or until sauce is thick.
Step 3
Stir in apple cider vinegar and baby spinach leaves and heat, stir occasionally for 5-10 minutes.
Step 4
Serve baked beans with Multigrain toast.
Tips
- Baked beans can be stored in a sealed container for 3-4 days in the fridge, or up to 6 months in the freezer.
- Check out Heart Foundation ‘Basic’ Recipe for Homemade Vegetable Stock
