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.
extra virgin olive oil
can cherry tomatoes in juice
can salt reduced cannellini beans
drained and well rinsed
small sprig rosemary
freshly ground black pepper
thick slices wholegrain toast
reduced fat vintage cheddar
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.
Recipe courtesy of Dairy Australia
Baked beans, Breakfast, Cheddar cheese, Cheese