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Home-made Baked Beans on toast

My latest nutritional crusade – getting enough fibre! Apparently beans are good! But I can’t stand the tinned stuff with its suspicious pinkish sweet sauce, so I found a recipe and adapted it to make my own.

1. Saute garlic and onion in a tablespoon of olive oil until soft.
2. Add drained beans and can of tomatoes and herbs
3. Season taste. Add a dash of chilli flakes if desired.
4. Put lid on saucepan and simmer for 40mins until the sauce thickens. Serve with toast.

My friends Dean and Kym first made this for me.  This is pumpkin soup with a twist – add a tablespoon of red curry paste when you’re sauteeing the onions and garlic. And replace your milk/cream with coconut milk.  Serve with a dollop of coriander pesto.

Ingredients

• 1kg pumpkin
• 2 cups chicken or vegetable stock
• 1 onion, diced
• 2 cloves garlic, crushed
• 1 tablespoon red curry paste
• 400ml can of coconut milk

Method

1. Chop up pumpkin (careful of fingers)
2. In a saucepan, heat 2 tablespoons olive oil and sautee the onion and garlic for 1 minute. Add red curry paste and heat until fragrant
3. Add pumpkin, and then stock. Put lid on and simmer for 20 mins or until pumpkin is cooked.
4. Pour mixture into food processor and blend until smooth
5. Add coconut milk in a steady stream. Serves 6 as an entree or 3 as a main.