| Prep time: 5 minutes | Cook time: 25 minutes | Total cook time: 30 minutes|
My sister-in-law introduced me to Boston Beans on a cold November evening and I absolutely loved them. By using tinned cannellini beans the cooking time is just 30 minutes, which means they are great for a mid-week meal. Also a delicious option for a hearty protein-packed breakfast.
Serves 4
Here's what you'll need:
1 tbsp of olive oil
1 onion finely sliced
1 green pepper diced
4 garlic cloves
1 jar of passata
1 bay leaf
1 tsp of dark brown sugar
200ml of vegetable stock
2 tbsp of black treacle
1 tbsp of English mustard powder
1 tbsp of soy sauce
2 tins of cannellini beans
Season to taste
Here's how you make it:
1) Heat oil in a large saucepan and fry onion and green pepper until golden in colour, around 5 minutes.
2) Crush 4 cloves of garlic into the saucepan and mix well.
3) Add the jar of passata, the bay leaf, and dark brown sugar.
4) Pour in the vegetable stock.
5) Add the black treacle, English mustard powder, and soy sauce.
6) Bring to the boil and allow to simmer until the sauce starts to reduce down for around 10 minutes.
7) Add the cannellini beans, season with salt and pepper and mix well.
8) Reduce the heat to low and allow to simmer gently for 5 minutes.
Sprinkle with finely chopped spring onions and serve with garlic bread and cheddar cheese.
For dairy free cheese try Ocado Free From Cheddar Style Cheese.
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