I hope your sitting down friends because this weeks “test it out tuesday” recipe is from a new cookbook!

I know right?! Cah-razy!

This week we are working from a cookbook written by the one and only Michelle Bridges. Yes that means its totally healthy but it’s also seriously delicious.

So . . . beans . . . who doesn’t love a good ol’ tin of baked beans, especially poured on top of a steaming mound of mashed potato.

So. Stinkin. Good.

Growing up I was a bit of a can-o-beans snob.

Had to be SPC, nothing else.

If my parents ever tried to sneakily serve me any other brand (how dare they!!! ;)) . . . one taste and the jig would be up. No deal mama and papa – nothin’ but the best for this gal.

True story!

Home made beans where have you bean all my life. Sorry.Bad joke was bbbaaaadddddd.

I’m done now, promise.

Back to the beans.

These beans . . . you will loooovvveeee them!

They have a slight tangy tomato flavour with a hint of smokiness thanks to the worcestershire sauce. How good is worcestershire? Seriously so, so good and seriously underrated I think.

I know what your thinking . . . “home made beans, ugh that will take for-eva to make . . . can’t I just crack a can of good ol’ SPC and call it a day?” No my friend you can’t. These beans only take 10 mins to make. Totally worth it.

Trust me.

These beans are seriously versatile too. They are out of this world ah-mazing topped with a fried egg on a slice of toast (especially if its wholemeal sourdough from Sonoma – heaven on a plate I tell you). I’m also thinking these beans would go so well with some grilled chicken and veg for dinner . . . although we are having trouble getting past the egg and toast team . . . we may have had them 3 times in one week . . . true story!

I see a deeelicious brunch or an incredible and hearty weekend breakfast in your future.

So beans . . . eat some.

SPC who?!

Oh and remember they are totally good for you too, winning 🙂

Cannellini Beans on Toast
Re-written and slightly adapted from Michelle Bridges Crunch Time Cookbook
Makes 3 servings

Ingredients –

1/2 medium onion, finely chopped
1 garlic clove, crushed
1 x 400g can cannellini beans, drained and rinsed
3/4 cup (1/2 a 400g can) canned diced tomatoes
3/4 tsp mustard powder
1/2 tsp worcestershire sauce
1/4 tsp salt flakes
1/4 tsp black pepper
1 tsp cornflour
2 Tbsp water

Optional but recommended for serving –

Eggs
Sourdough Bread

Method –

1 – In a small sauce pan over medium heat sauté onion and garlic until softened and slightly browned.

2 – Add salt, pepper, mustard powder, worcestershire sauce and tomatoes and stir to combine.

3 – Add beans, cornflour and water and stir to combine.

4 – Simmer gently until sauce thickened and beans have softened, approx 5-10 mins

5 – In a fry pan over medium heat crack your eggs and cook until the whites are set

6 – Pop your toast in the toaster . . .

7 – Once your toast has cooked serve with 1/2 a cup of beans and top with an egg, finish with an extra sprinkling of freshly ground black pepper.

______________________________________________________________________________________________________________

Do you prefer hot breakfast or cereal?

Nutritional Info approx per serve (1/2 cup beans only) obtained using my fitness pal –

Cal – 119
Fat – 1g
Carbs – 14.2g
Protein – 6g
Fiber – 0.2g

Nutritional Info approx per serve (1/2 cup beans and 1 egg) obtained using my fitness pal –

Cal – 189
Fat – 7g
Carbs – 14g
Protein – 13g
Fiber – 0.2g

Nutritional Info approx per serve (1/2 cup beans and 1 egg in 1 slice of sourdough) obtained using my fitness pal –

Cal – 304
Fat – 7g
Carbs – 36g
Protein – 17g
Fiber – 2g