Homemade Baked Beans

Time

Prep:

10 minutes

Cooking:

60 minutes

Soaking:

4+ hours

Nutrition Information

Servings: 6

Calories per serving: 173 kcal

Calories per 100g: 170 kcal

Ingredients

100g Beans (dry)

1 tbsp Oil

1 Onion

2 Cloves of Garlic

50g Sun-dried Tomatoes

2 tbsp Tomato Paste

2 tbsp Corn Starch

Salt to taste

Instructions

Soak the beans for at least 4 hour or overnight.

Finely dice the onion, garlic and sun-dried tomatoes and rinse the beans. To a pan on medium heat, add the oil and onion and sauté until translucent, then add the garlic and sun-dried tomatoes sautéing again until the garlic is fragrant, about 30 seconds. Add the beans, along with enough water to cover the beans. Let this cook over medium heat for about 45 minutes or until the beans are tender. In a small mug, mix together the corn starch with some cold water until the mixture is smooth, before adding it to the beans and letting them come to a boil to thicken.

Serve

Serve over potatoes, bread, or alongside a fry up.

Storage

Store for up to 3 days in an airtight container in the fridge.

Notes

I only had chickpeas, so I used those instead of beans, however both work for this recipe.

Canned beans or chickpeas would also work for this recipe, use approximately 1 can (400g) and decrease the cooking time to about 20 minutes, as the beans or chickpeas are already cooked through and only need to be warmed.

Sun-Dried Tomato & Feta Pesto Pasta Salad

Time

Prep: 10

minutes

Cooking: 10

minutes

Nutrition Information

Servings: 6

Calories per serving: 449 kcal

Calories per 100g: 227 kcal

Ingredients

500g Pasta

100g Pesto

100g Sun-Dried Tomatoes

100g Olives

200g Cherry Tomatoes

200g Feta

100g Rucola

1 bunch Basil

Salt

Instructions

Cook pasta in salted boiling water for 2 minutes less than the package instructions. Meanwhile cut the Feta into chunks and halve the cherry tomatoes. Rinse the basil and rip into smaller pieces. When the pasta has finished cooking, reserve some of the cooking water and then drain. Add the pesto, sun-dried tomatoes and cherry tomatoes to the pasta and mix well. Carefully mix in the feta, rucola and basil in before serving.

Storage

Store for up to 3 days in an airtight container in the fridge, without the rucola and basil, these should be added just before serving.

Notes

For a vegan option, use a vegan pesto and vegan feta alternative, there are some pretty good ones out there.

For a gluten-free option, why not try lentil, chickpea or pea pasta.

If you don’t like olives, feel free to leave these out.