THE DAIRY KITCHEN
Homemade Baked Beans with Grilled Cheese
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
20 MINS
Cooking
40 MINS
Home made baked beans make a splendid breakfast, lunch or dinner when served with grilled cheese toast.
Ingredients
2 teaspoons extra virgin olive oil1 onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
1 clove garlic, crushed
400g can cherry tomatoes in juice
400g can salt reduced cannellini beans, drained and well rinsed
1 bay leaf
1 small sprig rosemary
freshly ground black pepper, to taste
4 thick slices wholegrain toast
120g reduced fat vintage cheddar, sliced
Handy Tips
These baked beans will keep refrigerated for 2-3 days and can also be frozen for up to 3 months.
Try adding the beans to a toasted sandwich with cheese, or even stir through a vegetable soup for added dietary fibre.
Nutrition (per serve)
| Energy (kj) | 1342 |
| Sugars (g) | 7.4 |
| Protein (g) | 18.6 |
| Dietry Fibre (g) | 9.1 |
| Fat Total (g) | 11.4 |
| Sodium (mg) | 717 |
| Saturated (g) | 5 |
| Calcium (mg) | 331 |
| Carbohydrates (g) | 31.4 |
| Iron (mg) | 2.8 |
Method
- Heat 1 teaspoon oil in a saucepan over medium heat. Add onion, celery, carrot and garlic and cook for 5 minutes, stirring occasionally until the vegetables have softened. Add tomatoes, then fill the empty can with water and pour into the pan with beans, bay leaf and rosemary. Cook covered for 30 minutes or until the mixture has thickened and vegetables are tender. Stir through remaining oil and season with pepper.
- Top each slice of toast with cheese and grill for 2-3 minutes, until the cheese is bubbling and golden. Arrange a slice of grilled cheese toast on each serving plate and spoon over baked beans.
