Homemade baked beans with grilled cheese

These baked beans will keep refrigerated for 2-3 days and can also be frozen for up to 3 months. Try adding the beans to a toasted sandwich with cheese, or even stir into a vegetable soup for added dietary fibre.
Course Breakfast
Servings 4 people

Ingredients
  

  • 2 tsp extra virgin olive oil
  • 1 onion finely chopped
  • 1 stalk celery finely chopped
  • 1 clove garlic crushed
  • 400 g can cherry tomatoes in juice
  • 400 g can salt reduced cannellini beans drained and well rinsed
  • 1 bay leaf
  • 1 small sprig rosemary
  • freshly ground black pepper to taste
  • 4 thick slices wholegrain toast
  • 120 g reduced fat vintage cheddar sliced

Instructions
 

  • Heat 1 teaspoon oil in a large saucepan over medium heat.
  • Add onion, celery, carrot and garlic and sauté for 5 minutes until the vegetables have softened.
  • Add tomatoes, then fill the empty can with water and pour into pan with beans, bay leaf and rosemary.
  • Cook covered for 30 minutes or until the mixture has thickened and vegetables are tender.
  • Stir through remaining oil and season with pepper.
  • Set aside, covered loosely in foil, for 5 minutes.
  • Top each slice of toast with cheese and grill for 2-3 minutes, until the cheese is bubbling and golden. Arrange a slice of grilled cheese toast on each serving plate and spoon over baked beans.

Notes

Recipe courtesy of Dairy Australia
Keyword Baked beans, Breakfast, Cheddar cheese, Cheese

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