This super easy meal can be prepared for breakfast, lunch or dinner!
** Take time when selecting your baked beans.. yep, I’m asking you to be that person in the supermarket studying the labels!! You should never feel embarrassed about doing so and it is seriously important for you to take the time to know what is in your food – short of making everything from scratch this is the only way to be aware of what is going into your body..
Select a can that is low in SODIUM (this one is always important to check when buying cans or jars). Also look for options that do not have added sugar. Opt for salt reduced products and aim to have between 460–920mg of SODIUM a DAY – some cans and jars of sauce have upwards of 2000mg! Don’t forget your intake of sodium not only includes that which is hidden in packaged food, but also what you add when seasoning food or during cooking.
If you can find a can of baked beans that’s low in sodium and also doesn’t contain much added sugar or preservatives, you’re onto a winner. ⠀
Prep: 10 minutes Cooking: ~45 minutes
Ingredients (serves 2):
1 can of salt reduced Baked Beans 500g of your favourite Vegetables ** I used a few medium Mushrooms, a handful of Broccoli florets, a cob of Corn, some Cherry Tomatoes and a Jalapeño. 2 tbsp Extra Virgin Olive Oil (EVOO) Fresh Basil
Method
1. Preheat oven at 150°C. Chop vegetables and coat with EVOO.
2. Place in an oven proof dish and put in the oven for approximately 30 minutes.
3. Just before the vegetables finish cooking place the can of baked beans in a saucepan with fresh basil and gently heat (or cook per directions on can).
4. Mix together on serve on its own or with toasted bread.
ENJOY. – easy peasy
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