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Baked Beans

Baked beans… The kind you pile high on buttered toast and eat straight from the bowl.

Ingredients

  • Smooth olive oil

  • 3x garlic cloves, finely chopped

  • 2x shallots, finely sliced

  • 2x can butter beans, drained & rinsed

  • 1x can lentils, drained & rinsed

  • 4x tomatoes, skin removed & diced (refer to method)

  • 1x small tub kalamata olives

  • 1x can diced tomatoes or 1 cup passata

  • 1/2 cup fresh basil

To serve

Method

1. Bring a pot of water to the boil. Cut an X shape at the base of your tomatoes and once the water is boiling drop your tomatoes into the boiling water. Let them sit in the water for 1minute and then scoop out. The skin where you cut the X should peel back easily, removing the skin.

2. Sautè garlic and shallots in olive oil in a large pan until the soften and turn golden.

3. Add the diced tomatoes, beans and olives. Add passata or canned tomatoes and 1/2 cup veggie stock (add more if needed) and stir to combine. Simmer for 5-10 minutes.

4. Season well with salt and pepper, add a dusting of paprika.

5. To serve, dollop a couple tablespoons yoghurt, top with beans and finish off with a good drizzle of chilli or jalapeno oil, grated parmesan, fresh basil and toasted sourdough.