Hey everyone! After another crazy week and weekend I’m ready to take this week by storm! I’ve done three workouts so far already – legs on Monday morning (thanks to the great routine provided by the lovely Marvin Ambrosius), followed by a jog after work with the hubby then a spin class yesterday. Today I’m thinking of another jog after work although I’ve got an insanity class tomorrow and bootcamp on Friday so it may be prudent to have a rest today 😉
We have a guest blog today from my lovely, gorgeous and wonderful friend Nicola French, she’s also on the clean eating bandwagon and has come up with these clean eating beans to keep the family happy. Huge thanks to Nic for being a superstar and sharing! I’m hoping she’ll be a regular so please give her a warm welcome.
Baked Beans. We always had tins in the cupboard at home when I was young, and in my cupboard as a grown up too – they were there as a staple. Didn’t know what to have for tea? Beans will be fine – have them with a spud, on toast, with sausages. I was never really a huge fan, as I said, they were there if I didn’t know what else to have!
In my student days I shared a house with my friend Mo and when she would have beans she would always add other ingredients, and in fact my husband ‘jazzes’ his up and calls them ‘executive’ beans. Cue to this week and my doing ‘store cupboard’ teas as I hadn’t got round to doing a shop! I always have tinned tomatoes and cannellini beans in the cupboard and so I got to thinking……..
Chopped red onion (or white / brown / shallot – this is what I happened to have in the fridge)
A small amount of Jalapeno Chilli (again, any chilli or chilli flakes can be used)
1-2 Garlic Cloves
Tin of cannellini beans
Tin of chopped tomatoes
Melt the coconut oil in a saucepan, add the onion, garlic & chilli and soften for a few minutes. Add the beans and stir then quickly add the tomatoes because you don’t want the beans to stick to the bottom of the pan. Bring to the boil and then you literally just leave it on a low heat to simmer until it becomes reduced to a baked bean consistency – around 30 minutes or so.
Mix occasionally and add some seasoning and paprika for a lovely smoky taste. You could also add honey, or maple syrup too if you wanted a sweeter, stickier flavour and consistency. I served this on gluten free toast and it was just delicious! The above served 2 of us, but if you’re feeling extra hungry then there is no harm in squirreling the lot yourself 🙂