OIL-FREE BAKED BEANS

The perfect breakfast sideline, baked beans are so versatile but the canned variety are loaded with sugar. Stick a carrot in your sauce and you get the natural sweetness and one of your 5 a day! I have a never ending stock of these beans in the fridge for breakfast, as a topping on a jacket potato (add extra nutritional yeast for cheezyness) and as a sideline to many a meal. This recipe makes a lot of sauce and can be easily frozen.

1 can of Plum Tomatoes

1 clove of Garlic

1 Red Onion

2 sticks of Celery

1 large Carrot

3 tablespoons of Nutritional Yeast

½ teaspoon Himalayan or Sea Salt

Pinch of Black Pepper

Tablespoon of Paprika

1 Bay Leaf

1 teaspoon of Chilli Powder (optional)

Sprinkle of de-hydrated Kale (optional)

Roughly chop the red onion, celery and carrot and add to a pan with the tomatoes. Add the rest of the ingredients and cook on a low heat covered for 25 minutes. Remove the bay leaf and blend. The sauce makes enough for around 8 cans of beans so separate it into 4 portions and to one portion add two cans of haricot beans