Maple Bacon Baked Beans

Slimming Eats Recipe

Serves 6

Recently while at Costco I spotted this bag of organic sprouted bean trio, so decided to grab one as I thought it would be great in soups, curries etc. It basically consists of the following: sprouted lentils, mung beans and adzuki beans and is from TruRoots

The first recipe I decided to make using this was some homemade baked beans and it worked perfectly. Delicious and hearty and full of superfree foods.

Ingredients

1 onion, finely chopped

3 cloves of garlic, crushed

4 slices of back bacon, chopped and all fat removed

1 yellow pepper, finely chopped

1 courgette, finely chopped

1 carrot, finely chopped

200g of cherry/grape tomatoes, halved

2 cups (480ml) of TruRoots Sprouted Bean trio, rinsed (or use a dried white bean – haricots are good) * see note below

3 cups (720ml) of passata

4 cups (960ml) of vegetable stock

2 tablespoons of tomato paste

¼ cup (60ml) of maple syrup

2 tablespoons of balsamic vinegar

1 tablespoon of paprika

salt and black pepper

Olive oil spray

NOTE: if not using the sprouted bean trio, I recommend soaking any dried beans you use over night.

Directions

Spray a large casserole (oven proof) dish over a medium high heat with olive oil spray. Add the onion, garlic and bacon and cook until slightly golden

Add the pepper, courgette, carrot and tomatoes and cook for a further 5 mins

Add the remaining ingredients, season with salt and black pepper and bring to a boil

In the meantime preheat oven to 150c or 300f (gas mark 2)

Cover with lid, place in oven and bake for approx 4 hours. Check a few times through cooking to make sure they don’t dry out too much, in which case you may need to add a bit more liquid.

This recipe is great served on it’s own or as a meal accompaniment.

This recipe can also be done in a slow cooker, however I recommend reducing the liquid measurements. It is also a great for freezing.

Enjoy!!