Baked Beans for Pete

My husband Pete is unable to eat eggs and so it makes it a bit trickier for him to have a quick and easy protein breakfast each morning. He likes baked beans and as beans provide a good amount of protein I started buying him a ‘healthier’ version of some from the supermarket. Unfortunately after a couple of mornings he found he was getting an upset stomach from them and so I decided to try and make my own. They are now his go to breakfast most mornings. I cook up a big batch and then freeze in smaller containers ready for him to chuck in a saucepan and reheat for breakfast.

My pregnant friend Sarah asked me for the recipe a couple of months ago and then another friend asked me for the recipe a couple of weeks ago so I thought I would share it with you all…

I include beef sausages or turkey mince in this recipe but feel free to leave them out for those of you wanting a meat free option!

Baked Beans for Pete

Gluten Free,  Dairy Free, Refined Sugar Free, Egg Free

Ingredients

– Beef Sausages, chopped into pieces (I use the Peppercorn Food Company ones as they are gluten free, have no artificial colours or flavours, have no meat substitutes in them and contain all fresh ingredients. However, you could use any beef sausages or just leave them out all together for a vegetarian option) Or I’ve recently been using 500g of turkey mince as another option instead of sausages.
– 1 sweet potato, peeled and cut into small cubes
– 1-2 cups chopped kale
– 800g organic butter beans, washed and drained
– 400g organic chickpeas, washed and drained
– 700g tomato purée (passata)
– 1 teaspoon ground oregano
– 1 teaspoon paprika
– 1/2 teaspoon dried chilli flakes (optional)
– salt and pepper to taste
– 1 teaspoon coconut nectar (or sweetener of choice)
– 1 teaspoons olive oil for cooking
Method
1. In a nonstick deep frying pan heat olive oil on medium heat.
2. Add diced sweet potato and cook for around 10-15 minutes or until they start to brown and soften slightly.
3. Add sausage pieces or turkey mince to sweet potato and continue to cook until sausages/mince have browned and are cooked.
4. Add all the remaining ingredients, stir to combine and then simmer on low heat. The sauce will thicken and then remove from heat once the sweet potato and chickpeas have softened.

I store mine in an airtight container in the fridge for a couple of days or I portion them in small containers and freeze them. I just pop them in a small saucepan and defrost/reheat on the stove.

Enjoy!