The meal I struggle with most is breakfast. This sounds strange to some people but my little ones love cereal one minute and then hate it the next. Toast isn’t popular and there’s only so much porridge that you can eat. So I thought I would try cooking my own baked beans. I’ll be the first to admit that this takes a lot more time than opening up a tin can but the taste is a million times better and it’s so much healthier. We make this on the weekend for those rare occasions that we can all sit around the table together in the morning. What’s your weekend meal?
2 adults and 2 toddlers
1 tbs olive oil
1 onion, peeled & finely chopped
1 clove garlic, peeled & crushed
1 tbs tomato paste
200g diced Italian tomatoes
2 tsp brown sugar
400g cannellini beans, drained & rinsed
200ml vegetable stock
1. Heat oil in a large pan over a medium heat. Gently cook the onion and garlic until soft.
2. Add the tomato paste, tinned tomatoes, sugar, cannellini beans and the stock to the garlic and onion mix.
3. Bring to the boil and then let the mixture simmer for 30-35 minutes, stirring occasionally. If the liquid evaporates too soon, add a little water. Season to taste.