SAVOURY BAKED BEANS
What’s great about it:
Love beans for breakfast? Try this modified baked beans recipe for breakfast, lunch or dinner. Makeup in bulk and portion into 6 meals for extra convenience.
Print RecipeServes 6 | Prep time 15 minutes | Cook time 10 minutes
1 tablespoon olive oil
1 medium tomato, chopped
1/2 brown onion, diced
1/2 small zucchini, diced
1 carrot, diced
400g can baked beans, salt reduced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1/4 cup low fat cheese, grated
1 cup baby spinach
HEAT a medium saucepan over a medium heat and add the olive oil.
ADD tomato, onion, zucchini, carrot, baked beans and thyme to the saucepan, cook for 10 minutes or until carrot is tender.
MIX in the parsley, cheese and baby spinach and serve.
Recipe courtesy of: Melissa Stevenson, Chinchilla Branch
As seen in the Country Kitchens Healthy Cookbook
Filed under: baked beans, zucchini, spinach, breakfast