MAKES 4–6 SERVINGS | FREEZER FRIENDLY | 80 MINUTES
Beans are a breakfast favourite for many and are a good source of dietary fibre, essential for the optimal functioning of the digestive tract and helping you feel satiated. The rich tomato sauce is high in antioxidants and pairs well with a poached egg and an array of vegetables.
- 11 / 2 cups dried cannellini beans, soaked in filtered water overnight
- 41 / 2 cups filtered water
- 2 tablespoons macadamia nut oil
- 1 brown onion, finely diced
- 1 red capsicum, deseeded and fined diced
- 6 fresh ripe roma tomatoes, roughly chopped
- 200g tomato paste
- 1 tablespoon maple syrup
- 1 / 2 teaspoon sweet paprika
- 1 / 4 teaspoon cayenne pepper (optional)
- salt and pepper for seasoning
- Cook the soaked beans on the stovetop in enough of the water to cover for 30–40 minutes. Turn off the heat and allow the beans to rest in the water for 15 minutes. Drain and set aside.
- Using the same pot, on a medium heat, add the oil, onion and capsicum and sauté until the capsicum is soft and the onion is translucent.
- Return the beans to the pot along with the remaining water and stir well.
- Add the chopped tomatoes, tomato paste, maple syrup, paprika and cayenne pepper and season with salt and pepper.
- Cook for a further 15–25 minutes until the tomatoes and water have reduced to a thick sauce.