There is nothing better than a good big breakfast on a Sunday. One element of a big brekkie which I love, is a good home made baked beans. Teamed with some poached eggs the ultimate breakfast is created.
Low GI foods such as cannellini beans metabolise slowly, thus providing us with a steady level of energy for hours following consumption. Being low in GI, these beans are ideal for diabetics or people who are insulin resistant. Being high in protein and fibre and low in fat – I am all about the beans at the moment.
This is a foolproof recipe and if pre-made ahead of time it can be the perfect quick breakfast every morning (not to mention that they will keep for up to a week in the fridge). This is a much better alternative that opting for the Heinz baked beans, packed full of added sugar and preservatives.
Like my cookie bombs, this meal was greatly appreciated by my whole family during my little ‘getaway’ last week. There is nothing better than coming home after a sunrise yoga session and hoeing in to a big filling breakfast. Check out some photos below from a shoot taken on a wharf in a little coastal town.
A fun little fact for you all:
Did you know that these little beans provide more protein than any other plant –derived food? They are also a good source of starch, provide B – complex vitamins biotin and folate. They also provide iron, potassium, zinc and other essential minerals. For more information about Low GI food and cannellini beans head to this great blog the Food Athlete here.
Ingredients 1 tin organic cannellini beans 1 tin whole organic tomatoes 1 tablespoon tamari sauce 2 tablespoons apple cider vinegar 1/4 cup water 3 garlic cloves 1 brown onion 1 leek 1 red chilli, finely sliced 1 tablespoon cumin 1 tablespoon smoked paprika 1/4 teaspoon nutmeg Pinch of pepper 1 cup of shredded kale 1/4 teaspoon Coconut oil
Finely dice the garlic, onion and leek, sauté in melted coconut oil over a medium heat until translucent. Add in your spices and chilli and stir for a minute. Add in the beans, tomatoes, apple cider vinegar, tamari and water. Simmer for 15 minutes until the sauce thickens and coats the beans, if it becomes too thick, just keep on adding more water until your desired consistency. Sprinkle in a touch of pepper and some kale.