I don’t know why baked beans are called baked beans… the ones you get in a can certainly don’t seem to have any sign of oven baked-ness. But who knows maybe they have many Nonas tucked away oven baking each can… or maybe not.
Anyways, these kidney beans are not baked either, hence the name, because baking sounds like it would take a long time, and I wanted these to be quick quick quick.
Not only are kidney beans an excellent source of fibre, they’re high in folate, manganese, protein, vitamin B1, iron, potassium and magnesium. Adding a homemade tomato sauce adds in an antioxidant rich element to the dish and provide an excellent amount of lycopene, vitamin C and beta-carotene, manganese, vitamin E and nearly every phytonutrients one can imagine. So basically these Not Baked Kidney Beans will not only keep you full, but you body will benefit greatly resulting in healthy skin and livers!
This is delicious served for breakfast with eggs, parsley, avocado and bacon! I like to pack it up in jars and take it to work along with my Life Changing Bread as pictured above. Alternatively serve on sourdough as below!
- 800 grams canned kidney beans, drained and rinsed
- 1⁄2 – 1 cup water
- 2 tablespoons oil
- 1 brown onion, finely diced
- 1 red capsicum, deseeded and fined diced
- 6 fresh ripe roma tomatoes, roughly chopped
- 200 gram tomato paste
- 1 tablespoon maple syrup
- 1 teaspoon chipotle
- Himalayan salt and pepper for seasoning
- On a low to medium heat, sauté onion and capsicum in oil until the onion is translucent and the capsicum is soft – do not caramalise or colour.
- Add the beans and chipotle and stir to combine. Cook for another minute or so.
- Add the chopped tomatoes, tomato paste, maple syrup, water to the pot and season.
- Cook for 20–25 minutes until the tomatoes has reduced to a thick sauce.