Another Monday, another recipe post. Can I get a wha’ what? I hope everyone had an enjoyable, food and love filled, weekend. I had the most incredible time and got a year’s worth of beautiful bubby cuddles.
Over the weekend, and first noted on Friday, I started feeling a bit spacey and faint. Every now and again I would have an ‘out of body’ sort of sensation, Initially I just thought it was fatigue or overwhelm, after a pretty big week at the clinic. But last night I fast came to realise that it was in fact the beginning of a cold/flu. So I am spending today in bed, determined to get well again asap.
Basic (in ease of preparation, not flavour) Baked Beans
1 Tbspn olive oil
1 onion (finely chopped)
2 cloves crushed garlic
1 Tbspn Dijon mustard
1 tspn Oregano (dried)
2 tspn Cumin
1 Tbspn coconut palm sugar
1 Tbspn tomato paste
700g basic tomato sauce (or 2 x canned tomatoes)
2 x tinned Butter/Cannelini/Mixed beans or Chickpeas
Kale or Rocket to serve
Salt and Pepper to taste
Add oil to pan, med to high heat, and add onion once heated. Stir until onion becomes softened and transluscent. Add garlic, mustard, tomato paste, spices, sugar, tomato sauce and beans. Stir until all combined and reduce heat to low. Simmer for approximately 10-15 minutes. Serve with rye toast and dish beans atop steamed kale or fresh rocket. Salt and pepper to taste.
Enjoy this delectable midweek meal from our humble Dunsborough kitchen!
Blessings, beans and inevitable ‘tummy toots’ (dang beans!) x