Any Meal Beans

by Jac's Veghead (follow)
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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

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 6 servings

2 cans butter beans
2 diced tomato cans
2 tomatoes
1 carrot
1 zucchini
4 celery stems
1 TBSP oil
Fresh herbs
1 x chilli
3 x garlic clove
1 x onion

Dice the garlic, onion, carrot and celery and saute in a hot oiled pan.

Once the vegetables have softened add chopped zucchini and tomato, stir through.

Drain and toss in the butter beans and stir.

Fresh from the garden, chilli, basil and kale.

Mix in the canned tomatoes and stir until it bubbles.

Turn the heat right down and add seasoning, fresh herbs and the diced chilli.

Leave on a low heat until the tomato sauce has thickened.

Serve as desired.

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.

#Dairy free
#Dangerous Dairy Free
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