Baked beans homemade mornington naturopath

Fresh-flavoured, delicious simple dish that takes 15 minutes to prepare. Much better than your traditional store bought versions.

Borlotti beans and fresh ripe roma tomatoes are important for this recipe as they give it a wonderful texture and flavour. I love to serve this as a main dish served for breakfast, lunch or dinner. Enjoy alone or accompany with poached organic eggs, spinach and mushrooms.

What’s great about them:
Borlotti beans have a low GI which keeps your blood sugar levels stable and keeps you feeling satisfied. Great as a protein meal for your muscles and immune system. They are also packed with fibre for digestive health and reducing cholesterol. Tomatoes are packed with antioxidants, including alpha-lipoid acid, lycopene, choline, folic acid, beta-carotene and lutein that are known to have anti-cancer benefits.

Serves 4 – 6


  • 1 brown onion finely chopped
  • 1 tablespoon olive oil
  • 1 kg roma tomatoes, chopped
  • 480 g cooked borlotti beans (about 2 tins drained organic beans)
  • Pinch sea salt
  • 1 tablespoon organic maple syrup
  • 1 tablespoon cultured butter
  • 2 tablespoons parsley chopped


  1. Combine onion and olive oil into a pan and sauté for 3 minutes until lightly golden.
  2. Add chopped tomatoes and toss through.
  3. Cover and reduce the heat slightly then cook for about 8 minutes or until tomatoes have collapsed and have formed a lovely sauce.
  4. Add beans, sea salt and maple syrup then cook for a further 5 minutes until the beans have heated through.
  5. Add the butter and parsley then mix through until butter has emulsified through the tomato sauce.
  6. Serve in generous bowls and enjoy as a main or as a side to organic eggs, spinach and mushrooms.

Serve with my gluten free quinoa + chia bread and smashed avocado
Beans will keep in the fridge for 4 days or freeze for up to 3 months.

Courtesy: Teresa Cutter

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