Recipe

Baked beans and tomato pots with rosemary sourdough crumble

Wake up and smell this delicious breakfast! Baked beans and tomato pots with rosemary sourdough crumble - full of filling, healthy ingredients to kick start your day. This recipe is suitable for diabetics.

  • 10 mins preparation
  • 1 hr 20 mins cooking
  • Serves 2
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Ingredients

Baked beans and tomato pots with rosemary sourdough crumble
  • 1/2 cup (100g) dried cannellini beans
  • rice bran oil spray
  • 1 medium brown onion (150g), chopped finely
  • 2 clove garlic, crushed
  • 1 1/2 teaspoon chopped fresh rosemary
  • 1 teaspoon ground cumin
  • pinch chilli flakes
  • 400 gram canned cherry tomatoes in juice
  • 1 cup (250ml) water
  • 60 gram white sourdough bread, torn roughly
  • 1 tablespoon small fresh rosemary sprigs

Method

Baked beans and tomato pots with rosemary sourdough crumble
  • 1
    Cover beans in a large bowl with cold water; stand 8 hours or overnight. Drain.
  • 2
    Cook beans in a large saucepan of boiling water for 45 minutes or until tender. Drain.
  • 3
    Preheat oven to 200°C.
  • 4
    Spray a medium non-stick frying pan with oil, heat over low heat; cook onion, stirring, for 10 minutes or until softened. Add garlic, rosemary, cumin and chilli; cook, stirring, for 1 minute or until fragrant. Add tomatoes, the water and beans, bring to the boil; reduce heat, simmer, uncovered,for 10 minutes or until thickened slightly. Season with pepper.
  • 5
    Spoon mixture into two 1 1/2-cup (375ml) ovenproof dishes; place on a baking tray. Top mixture with torn bread and rosemary sprigs. Spray with oil.
  • 6
    Bake for 15 minutes or until browned and bubbling.

Notes

Start this recipe the day before. You can use canned cannellini beans, but be aware that the sodium content of your meal will increase.

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