This organic, nutritious recipe is kid friendly, and a fun meal for breakfast, lunch or as a snack!
I’ve never really liked “baked beans.” Perhaps it’s my pregnancy related cravings, but yesterday I was playing around in the kitchen; I’d just made some delicious home-made tomato soup and the thought popped into my head, why not use some of the left over tomato soup, to combine with chickpeas to make good old “beans on toast.”
I mixed around a few ingredients, and baked for 35 minutes. The result was the most amazing beans I just have to share with you.
This recipe, unlike sugary baked beans you get out of a can; is nutritious, , packed full of iron, and is an excellent source of protein and carbs.
Chickpeas or Garbanzo Beans, can help boost iron content. Great for pregnancy & young children.
Getting picky eater children to eat healthy kids meals, can be a challenge, these healthy “baked beans” taste amazing, they have the sweet, rich flavor- perfect to serve for breakfast for the whole family with toast and scrambled eggs.
For the sauce
4 large organic tomatoes, blended to make juice
1 can of tinned organic tomatoes
1 handful of fresh basil
1/2 cup of fresh cream
2 lemons, juiced
1 medium white potato, chopped
For the beans
1 large can of garbanzo/ chickpeas- Rinsed throughly
1 tbsp of butter
2 tbsp soy sauce
For the Sauce
Prepare the sauce, (you can do this advance and enjoy as soup) by adding the tomato (canned and juiced) and chopped potato to a large soup pan.
Simmer for 30 minutes on a medium heat, until the potatoes are soft.
Blend using a hand blender.
Add the cream and chopped basil.
Season with salt and pepper.
Add the lemon juice.
For the beans
In an oven proof dish, melt the butter and