Baked beans a fav of ours for brunch. We made our own healthy bean without the 16 teaspoons in every tin. * 2 cups cannelloni beans soaked overnight in plenty of cold water * 1 tin chopped diced tomatoes * 2 tbspn dijon mustard * 1/2 cup maple syrup * 2-3 garlic cloves * 1 large onion chopped * 2 bay bay leaves * 1/4 cup Red wine vinegar * pinch of sea salt * 1/2 tspn black pepper * 1 tbspn flat leaf parsley Drain and rinse beans, then place in a large saucepan, cover with water and slowly bring to the boil. Simmer gently over low heat (use a simmer mat if necessary) for 45 minutes or until just tender, then drain and leave to cool. In a small bowl, combine mustard, then stir in the maple syrup. Preheat fan-forced oven to 140°C (285°F). In a large large casserole dish add tomatoes and mustard mixture and stir to combine. Add reserved beans, then cover with a tight fitting lid, or foil, and bake for 1½–2 hours or until beans are tender, stirring occasionally. Stir in the Red wine vinegar cover and cook for a further 30 minutes, then season to taste with salt and pepper and stir through the parsley. Beans are #rootchakra is located at the base of the spine. Usually represented in colour red, it helps to keep the energy of the body connected with earthly energies. It aids movement, survival and self-esteem.#vegainshare #veganrecipe #plantbasedrecipe #plantbased #wholefoodplantbased #recipes #refinedsugarfree #vegankids #veganbrunch #veganbreakfast #thefeedfeed #letscookvegan #veganofficial #globalrecharge #iinhealthcoach #healthcoach #yourself carerevolution #thrivemags #veganbaking #veganbakedbeans #legumes #guthealth #microbiome #chakrafood #energyhealing #buzzfeed #perservativefree #thechinastudy # (at Terrigal, New South Wales, Australia)
