Did you know that the Navy bean is so called because it was a staple food of the US Navy in the early 20th Century? I can't begin to count the number of cans of baked beans we consumed before we started to cook for the SCD. This was one thing that I thought we would not be able to replace.
For the last five years Sainsbury's have sold cartons of organic haricot beans in water only. However, recently they have vanished from the shelves, much to our disappointment. Fortunately, the packs of dried beans are still available. So I decided to batch cook the beans and freeze them in carton sized portions.
I used to make baked beans every other day! For a vegetarian following the SCD, baked beans are quick to make and provide valuable nutrients. Navy beans are a good source of protein, Vitamin B1, folate and manganese as well as phosphorus, copper, magnesium, and iron.
Baked Beans GF SCD
250g cooked haricot (navy) beans
2 cloves garlic
350g organic passata (with only salt added)
2 tsps dried oregano
1 bay leaf
extra virgin olive oil
salt and pepper
Finely chop the onion. If you can find sweet onions they are worth buying to use in this recipe.
Pour about half a tablespoon of extra virgin olive oil into a pan and heat on a low light. Add the chopped onions and fry gently until the onions have become translucent.
Add the garlic and fry for a further couple of minutes.
Cover the pan with a lid. Bring to the boil then turn the heat down and simmer gently for about 30 to 40 minutes, stirring occasionally. Be careful to keep the heat very low to avoid the risk of them boiling dry.
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This recipe is linked to Sugar Free Sunday, Seasonal Sunday, My Meatless Mondays, Gluten Free Wednesdays, Allergy Friendly Friday, Make Your Own