It’s with a heavy heart that I come to this Fiesta Friday. My family and I have said goodbye to our beloved cat Rosie. She was with us for 18 years and 8 months, and has been such a big part of our lives for so long. She was beautiful, and will be missed.
But I have also been touched at the warmth and kindness of my friends. One friend rushed straight over to be with me as soon as I announced the news, and I had two others give me plenty of love the day after – as well as introduced me to two new television shows as distractions! It’s very strange adjusting to not having her there, but everyone has been incredibly supportive. And I’m focusing on the positive memories.
But because I was feeling so run down I didn’t feel up to making anything too extravagant for this week. In fact I was feeling a lot like I needed some comfort food. But rather than turn to sweets I decided instead to go for some breakfast type foods that include simple meat and vegetables and some tasty sides. I’ve recently come to love things like homemade baked beans. They work so very well with mushrooms and eggs and sausage – not to mention some roasted eggplant, oddly enough. They’re also very easy to customise and to make in larger or smaller batches. Perfect for someone alone, or several people for breakfast.
I have two baked beans recipes I have fallen in love with, the first being my absolute, absolute favourite. So I hope you all enjoy them too.
Adapted from Woolworth’s
Homemade Baked Beans
Serves: 4, Prep: 10-15 mins, Cook: 25 mins
- Oil, for cooking
- 1 brown onion, finely chopped
- 100g shortcut bacon, finely chopped
- 1/2 tsp chilli flakes
- 400g tin diced tomatoes
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp molasses
- 2 tsp dijon mustard
- 420g tin cannellini beans, rinsed and drained
- 1 generous splash gluten free Worcestershire sauce
- Heat oil in a large saucepan and fry the onion and bacon until both are cooked, about 5 mins.
- Add the remaining ingredients and stir to combine.
- Bring up to the boil, then reduce and simmer for 5-10 mins or so, or until the mix is warmed through and the beans are nice and soft.
Adapted from Taste.com.au’s
Serves: 4, Prep: 5-10 mins, Cook: 15-20 mins
- Olive oil, for cooking
- 3 x rashers shortcut bacon, chopped
- 1 brown onion, finely diced
- 1/2 tsp minced garlic
- 1 tsp hot paprika
- 400g can diced tomatoes
- 2 tsp brown sugar/coconut sugar
- 2 tbsp tomato paste
- 400g tin borlotti beans, rinsed and drained
- 1/4 – 1/2 cup gluten free beef stock
- 1 generous splash gluten-free Worcestershire sauce (optional)
- Heat the oil in a saucepan and fry up the onion, garlic and bacon, for up to 5 mins, or until cooked.
- Stir in the tomato paste, then add in the remaining ingredients. If you find your mix is too thick, you can add small amounts of stock. I like my beans a bit runnier, so I like to add the stock. You might not need this.
- Bring up to the boil, then reduce the heat and simmer, stirring, until warmed through and the beans are soft.