These healthy, homely "baked beans" are packed full of veggies and can be enjoyed at any time of day.
Used as a base for baked eggs
I usually whip these up to accompany my breakfast or use it as a base for baked eggs, but they are also amazing in a baked potato
for lunch and on corn chips or in a tortilla for dinner.
Served w avocado, hash browns and sourdough for breakfast
: 10 minutes
: 20 minutes
: 6 servings
2 cans butter beans
2 diced tomato cans
4 celery stems
1 TBSP oil
1 x chilli
3 x garlic clove
1 x onion
Fresh from the garden, chilli, basil and kale.
NOTE: This recipe can be altered to use any beans, I often use chickpeas or 4 mix beans.
For today's recipe I used basil, parsley, chilli's and kale from my garden but you can use any herbs on hand.
Will last in the fridge for 1 week.
#Dangerous Dairy Free
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