Staple items in the pantry of my childhood were Heinz Baked Beans and Spaghetti. They came in especially handy on the nights we were told as kids to make our own dinners. Baked beans on toast were on high rotation. These Chipotle Beans pack way more flavour than the canned ones, and only take 15 mins to prepare.
- Non-stick Pan
- 1 Carrot grated
- 1 Red Capsicum finely diced
- 1/2 Brown Onion finely diced
- 1 Stalk Celery finely diced
- 2 tsp Olive Oil
- 1/2 Chipotle Pepper in Adobo Sauce or substitute 2 tsp smoked paprika
- 1 Tbsp Tomato Paste
- 1 can Diced Tomatoes
- 2 cans Butter Beans
- 1 Tbsp Maple Syrup
- Salt & Pepper
- 3 cups Baby Spinach
- Heat oil in frying pan over a medium heat, and sauté the carrot, capsicum, onion, and celery until soft – about 5 minutes.
- Add chipotle pepper or paprika and tomato paste, and stir for 1 minute. Add tomatoes, then cover and simmer for 10 minutes.
- Add butter beans and maple syrup and stir gently until beans are warmed through. Season to taste with salt and pepper & fold in spinach until slightly wilted.
- Serve immediately over toasted sourdough. Enjoy!
Calories: 223kcalCarbohydrates: 40gProtein: 12gFat: 3gSaturated Fat: 1gSodium: 236mgPotassium: 1140mgFiber: 12gSugar: 12gVitamin A: 5869IUVitamin C: 57mgCalcium: 93mgIron: 5mg
Photos by Amber Asakura
Gabrielle is a Nutritional Coach, Cooking Teacher and Mama of Five. Her mission is to help and inspire women to create a life of optimal health by transitioning to a plant-based lifestyle. She currently lives in sunny Queensland, Australia with her ‘Beardo’, five skallywags and adorable rescue dog, Lolly.
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Written by Gabrielle (hi!), these e-mails will help you on your plant-based journey with useful tips, tricks, facts and inspiration – and perhaps the occasional inappropriate joke thrown in for good measure.