FitFarms Fitness Retreat Baked Beans

Ingredients

2 × 400g tins butter beans, drained and rinsed 500g passata 1 medium onion, finely chopped 2 garlic cloves, finely chopped 1 tbsp rapeseed oil (don't use olive oil because of the low flash point) 1 tbsp tomato purée 1 tsp smoked paprika 1 tbsp cider vinegar (great for reducing the rise of blood sugar after eating) 100ml water Salt and black pepper (use a good quality rock salt or Himalayan)

2 Poached or Boiled Eggs and a Slice of Sourdough

Method

Heat the oven to 180°C fan / 200°C conventional.

Heat the rapeseed oil in an ovenproof saucepan over a medium heat. Add the onion and cook for 5–6 minutes, until soft.

Stir in the garlic, tomato purée and smoked paprika. Cook for 2 minutes

Add the passata, vinegar and water. Season with salt and pepper, then simmer for 5 minutes.

Stir in the butter beans. Bake uncovered for 25–30 minutes, until bubbling and thickened. Add a splash of water if the sauce becomes too thick.

Taste and adjust the seasoning. Serve on sourdough with two poached or boiled eggs.

Calories: 530 kcal Carbohydrates: 58g Protein: 29g Fat: 16g Fibre: 12g

If you would like to see more recipes don't forget to visit the FitFarms Online Coaching page.

FitFarms homemade baked beans are one of our favourite breakfast dishes at FitFarms—a nourishing, satisfying way to start the day. Made with butter beans, passata, onions and garlic, they provide high amounts of protein and fibre to support muscle maintenance, healthy digestion and a feeling of fullness.

Passata also provides the antioxidant lycopene, while cider vinegar adds a little sharpness and helps reduce the rise in blood sugar after eating, although the small amount per serving may have little effect. There is no added sugar or sweetners. Make sure to add the eggs to push up the protein levels and serve on sourdough to help with your daily fibre intake.