Extra Protein Baked Beans
Is there anything more deliciously comforting than baked beans on toast? Whether it’s your favourite hangover cure or simply your go-to feel-good food, this recipe gives a healthier, protein-packed twist on the classic British beans we all love so much. Pile it on top of toast, load it on baked sweet potatoes or serve as part of a big family fry up.
First, heat your oil in pan over a medium heat.
When hot, add in your chopped onion and crushed garlic and sauté for a few minutes until soft. At this point, add in all other ingredients except the protein and parsley garnish.
Once all ingredients have been added to your pan, bring the beans to a boil, before turning the heat down low. Once the heat has been reduced, stir in your protein.
Gently simmer your beans for 10 minutes on a low heat before serving with a garnish of parsley, crème fraiche or a sprinkle of feta.
This recipe was written by Kathryn Armitage. Kathryn: the creator of lifestyle blog, A Healthy Wanderlust. Covering everything from culture and society to health and travel, check out her blog for a lot of seriously good food, opinionated rants and plans for world adventures. You can also find Kathryn on Instagram and Twitter.
- 1 can cannelloni beans, drained and rinsed
- 2 tablespoon Neat Nutrition Naked Vegan Protein
- 1/2 red onion, chopped finely
- 1 garlic clove, crushed
- 1 tablespoon oil, I use rapeseed
- 1 cup tomato passata, I use Sainsbury’s chunky Italian pasaata
- 100g apple puree
- 2 heaped tablespoon tomato puree
- 1 tablespoon soy or tamari sauce
- 1 tablespoon apple cider vinegar
- 1 tsp paprkia
- 1/2 tsp cumin
- Salt and pepper to season
- Parsley, crème fraiche or feta cheese to garnish
Nutritionals per serving (no garnish): Calories = 345 ; P = 36.1g, C = 31.5, F = 8.4g)*
*All calorie and macro calculations are estimates and will vary depending on portion size and ingredients used