When it comes to comforting foods few can surpass baked beans. As a child I could eat these for breakfast, lunch and dinner; not much has changed since. I think that there is something so comforting about the idea of eating breakfast for dinner! Unlike the processed versions that are packed full of sugar these are subtly sweetened with just a hint of maple syrup. I promise that after one bite of these you will never revert back to tinned beans and considering that these can be made in the same amount of time it takes to open and tin and heat them you have no reason to!I must apologize to the purists out there as these really aren’t baked beans as they don’t even see the inside of the oven. I had every intention to be faithful to the name and concept and slowly bake them in the oven however I must say that my stomach won out over my head on this one. These tasted so great when I was making them that it seemed like such a shame to put them in the oven even though it probably had more to due with the fact that I was ravenous and am also rather impatient!
As well as being a wonderfully comforting food baked beans are also a wonderfully nutritious food. Cannellini beans are one of the least glycemic beans with a score of 31. This low score means that they release their energy slowly over the course of the day so that you avoid a large spike in blood sugar which tends to cause cravings especially for sugary foods. In addition low glycemic foods in general have been shown to decrease the likelihood of developing cardiovascular disease as well as slowing the development of diabetes in those who are classed as pre diabetic. In addition cannelloni beans are rich in molybdenum an essential mineral that acts as a co factor for many enzymes in the body that are involved in detoxification.
- 1 onion finely diced
- 1 clove of garlic crushed
- ½ stick celery finely diced
- 400g canellini beans cooked (1 tin)
- 2 tsp red wine vinegar
- ¼ tsp tsp oregano
- ½ tsp paprika
- ¼ tsp English mustard powder
- ¼ tsp turmeric
- 3tbsp tomato purée
- 1 +1/2 tsp maple syrup
- Saute the onion, garlic and celery in a little coconut oil until lightly browned and softened.
- Add in the remaining ingredients and bring to the boil.
- Reduce the heat and allow to simmer for 5-10 minutes.
- Remove from the heat and serve.(Not quite as quick as eating them from the tin but definitely worth it!)