Maple Bacon Baked Beans
Slimming Eats Recipe
Serves 6
Extra Easy – 2 syns per serving
Green – 2 syns per serving (omit bacon)
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 (10.5 syns)
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!!
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