Mediterranean baked beans

Mediterranean baked beans

By
From
Kenko Kitchen
Serves
2
Prep
5 mins
Cooking time
15 mins
Photographer
Elisa Watson

‘Wow’ and ‘yum’ are the two most common responses when I serve someone this dish. These baked beans will make you never, ever want to look at another tin of supermarket beans again. These are beyond flavoursome, the smell is beautiful and they are ridiculously easy to make! They will definitely transport you to the Mediterranean, even if it is just for half an hour of your busy morning.

Ingredients

Quantity Ingredient
400g tinned cannellini beans
2 french shallots, diced
1 tablespoon plant-based oil
2 garlic cloves, crushed
200g tomatoes, chopped
1/2 teaspoon pink lake salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sweet paprika
1/2 teaspoon sumac
1/2 teaspoon dried mint
1/4 teaspoon ground coriander
130g english spinach, chopped
or 130g silverbeet, chopped
or 130g kale, chopped
1/2 avocado, to serve
30g flat-leaf parsley, chopped, to serve
2 tablespoons hemp seeds, to serve

Method

  1. Rinse and drain the cannellini beans.
  2. In a non-stick saucepan over medium heat, sauté the shallots in the plant-based oil. After they begin to turn translucent, add the garlic and cook for another minute. Next add the beans, tomatoes, salt, pepper, spices and herbs. Let simmer for 10 minutes or until the tomato liquid thickens.
  3. Add the chopped English spinach then remove immediately from the heat.
  4. Serve straight away with the avocado and the parsley and hemp seeds sprinkled on top.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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