beans, beans, good for your heart

I'll slow down on the you-have-to-try-this-food-from-scratch! business soon I promise.

I don't have that many new ideas.

I'm just a hungry pregnant lady at present. That's my excuse. 

So: baked beans!

What kid doesn't love baked beans? Well actually I didn't. I don't think I even tried them till I was about 19 and at university and when baked beans and two minute noodles seemed to be adequate nutrition. In total. Maybe with vegemite toast as a back up. Been there, anyone?

Anyway, I now love them. The smallies love them. So I make them. Here's my recipe:

Homemade Baked Beans


375g (approx) of dried beans. Navy beans best (also sold as Great Northern Beans here in Australia), cannelini beans good too – this is what I used this time (photo) as I hadn't been to my awesome Italian grocer who stocks big bags of dry navy beans. 

2 finely diced onions

6 tomatoes, pureed in blender

2 tsp Dijon mustard

3 tsp tomato paste

1 tbsp brown sugar


Soak your beans overnight then rinse and cook for about 30 minutes on the stove, covered with fresh water.

Saute onion in a little oil in a heavy based saucepan then add your tomatoes, mustard, tomato paste and brown sugar. Cook for a minute then add in the beans and put a lid on it and cook it (on low) for about another 40 minutes. 

Loving the beans. 

Hope you're having a good week? 


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