Recipes
Baked Beans with Pesto Toast
Ingredients |
2 x 400g cans cannellini beans, drained, rinsed 2 tbsp Dijon mustard 1/4 cup treacle or golden syrup 2 tb spoon of soft brown sugar 2 cloves of garlic crushed 1 onion finely chopped 2 bay leaves | 2 tbsp extra virgin olive oil 2 tins chopped tomatoes 1/4 cup red wine vinegar Plantasy Cheez Sprinkles salt flakes to taste pepper to taste Crusty bread, pesto and fresh basil to serve |
Instructions
*The secret to rich beans is a long, slow cook in the oven to gently tenderize and partially break down the beans, while a deep, dark crust forms on top for the best possible flavor. |