After a 2 week hiatus I am back. Apologies to those of you who were eagerly awaiting a new recipe in your inbox – I found I was placing unnecessary pressure on myself to get a blog post done. I decided to just let it go. Mind you, it was a difficult decision for me. I have a whole heap of unwritten rules in my life, and publishing a new recipe each week is one of them. However – I’ve still been living off a diet of fried eggs with chutney and grilled cheese on toast. Absolutely delicious but probably not blog-worthy. In an attempt to have an egg free day, I decided to make some baked beans today.
Now these are definitely blog-worthy!
In order to make this a spare of the moment dish, I just used tinned cannellini beans. If you are a little more organised than me, you could absolutely make these with beans that have been soaked the night before, and then cooked.
Mustard Maple Baked Beans, with Goats Cheese
serves 2 – 3
– tin chopped tomatoes
– 1 garlic clove, peeled but left whole
– 2 Tbsp olive oil
– 1 Tbsp djion mustard
– tin cannellini beans
– 1 Tbsp maple syrup
– 1 Tbsp goats cheese (I highly recommend Meredith goats cheese)
– hot buttered toast, to serve
Place the olive oil and garlic clove in a heavy based pan, over medium heat. Fry until clove is slightly golden all over.
Add the tin of tomatoes, 1/2 cup water, and about 1/2 tsp salt.
Bring to the boil then simmer gently for about 20 minutes, or until the tomatoes have broken down. Remove and discard the garlic clove. Add the mustard and maple syrup and stir, then stir through the cannellini beans.
Return to the boil then simmer gently for another 5 minutes.
Taste for seasoning and adjust if necessary. Dot the goats cheese over the top, and serve with hot buttered toast.