Boosted Baked Beans with Cheesy Crust
Serve on baked potatoes, toast or as a fantastic side dish.
Serves 6|Takes 35 minutes
50g Flahavan’s Organic Jumbo Oats
25g mung bean sprouts
25g lentil crimson sprouts
3 tbsp milled seeds
2 tsp light olive oil
1 large onion
2 garlic cloves
4 large medjool dates
1 tbsp balsamic vinegar
2 tsp bouillon powder
1 bay leaf
2 tins haricot beans
1 tin butter beans
50g vegan Parmesan
Finely chop the onion and garlic then roughly chop the dates. Drain the 3 tins of beans in a colander. Finely grate the parmesan.
1. Add onion and garlic to a large saucepan over low heat with 1 tsp olive oil and cook for 10 mins until softened. Stirring occasionally.
2. Add the passata, dates, vinegar, bouillon and bay leaf. Grind in plenty of black pepper and simmer for 5 mins.
3. Tip in the beans, 2 tbsp milled seeds and 200ml water, then simmer for 10 mins, stirring every now and then until thick. Remove the bay leaf.
4. Preheat the oven to 160°C. Remove 1 cup of baked beans and blitz with a hand blender until creamy then add back into the baked beans pot and stir well.
Mix together the oats, sprouts, 1 tbsp milled, grated cheese and 1 tsp olive oil and spread on a parchment sheet-lined tray. Bake for 5 minutes until crispy.
To freeze, leave to cool completely, then divide between freezer bags and freeze for up to three months. Just microwave to defrost! Consume immediately. Do not refreeze.