• ask7756

Baked Beans

Finely dice;

1 large red onion and cook until translucent in a small amount of coconut oil. Add;

350g of grated sweet potato and cook until tender. Add; 1 small tin of tomato paste and;

1 teaspoon of sweet paprika and cook until rich in colour and all flavours have combined. When veggie and tomato mix starts to stick to bottom of pan, use;

2 tins of peeled tomatoes to deglaze the pan. Add;

2 well drained cans of cannelloni beans.

Simmer and cook until sauce has thickened and flavours have matured. Store in fridge for up to one week and enjoy cold or heated.

I love to enjoy mine warm on rye sourdough with avocado and fresh kale. 

  • Facebook - White Circle
  • Instagram - White Circle
  • Twitter - White Circle

Wellington Point, Brisbane | Queensland

Kellye O'Brien | 0423 005 786