Beans are nutritional powerhouses. Relatively cheap, high in fibre and protein, keeping you full for a long time… these are a rich comfort food with zero guilt. This recipe features lower sodium, sugar and fat than canned versions. It makes 4 – 6 servings so plan for left overs.
My favourite way to enjoy these beans is with buttered toast. They also make a great accompaniment to a brunch menu.
Recipe:
- Drain and rinse a 15 oz can of white cannellini beans (also known as navy beans). To see how to prepare dry beans at home for this recipe, see this video.
- Grease a 3 quart casserole dish well.
- Add 1.5 cups diced tomatoes (can used canned or fresh), 1/4 cup molasses, 1/4 cup maple syrup, 1 T grainy mustard, 1 diced carrot, 1 finely diced onion, 1/2 tsp dry mustard, 1 tsp smoked paprika, a pinch of ground chipotle, salt and pepper to taste.
- Add cooked beans and stir well.
- Bake, covered, in a 350 degree oven for about 1.5 – 2 hours.