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Baked Beans
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Healthy nutrition
Thursday October 10th, 2019
Our nutrition expert, Melanie Waxman, shared this baked beans recipe, a simple, strengthening, and nourishing dish – ideal for the colder weather ahead.
Preparation time: 15 minutes
Cooking time: 1 hour
4-6 people
- 1 cup navy/white beans soaked overnight – if you are in a rush you can use a jar of organic beans instead
- 2 carrots cut into cubes
- 2 celery stalks cut into cubes
- 1 onion cut into large cubes
- 1 cup pumpkin cut into small pieces
- 2 inch piece kombu rinsed
- ½ teaspoon sea salt
- 1 tablespoon tamari
- 1-2 tablespoons umeboshi vinegar
- 1-2 tablespoons rice syrup
- Spring water
- 1 cup seitan cut into small chunks
- Olive oil
- 2 slices whole grain sourdough bread
- 2 tablespoons finely chopped cilantro
Preparation
- Use a heavy pot and layer the ingredients in the following order; kombu, onions, celery, pumpkin, carrot, and beans.Add enough water to just cover the beans.
- Bring up to a boil on a medium flame. Reduce the flame to low and simmer for 35 minutes or until the beans are soft.
(If you are using a jar of beans then you can cut down on the cooking time to 15-20 minutes.) - Preheat the oven to 375 degrees.
- Add the salt, rice syrup,tamari, and umeboshi vinegar.
- Add the seitan and mix through the beans and vegetables.
- Cook for a further 3 minutes and then mix well.
- Place the beans into a baking dish and cover with foil.
- Place in the oven and cook for 10 minutes
- Meanwhile, add the olive oil into a skillet and warm. Add the bread and pan fry for 2 minutes on each side. Remove and cut into squares
- Remove the beans from the oven.
- Serve garnished with lots of chopped cilantro and the fried bread.
- Serve with freshly cooked brown rice and a side of lightly blanched vegetables.
Enjoy!
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