SERVES – SIX

PREP TIME – 15MINS

COOK TIME – 8HRS

NOTES – CAN ADD A FRESH LONG RED CHILLI FOR A BIT OF SPICE, CAN ALSO ADD DICED BACON TO STEP 1 FOR A NON-VEGETARIAN VERSION

INGREDIENTS

  • 3 tbsp olive oil
  • 1 stalk celery, trimmed, diced finely
  • 1 small carrot, diced finely
  • 1/2 cup tomato paste
  • 3 cups passata
  • 3/4 cup veg/ chicken stock
  • 2 tsps coconut sugar
  • 2x 400g can cannellini beans, rinsed and drained
  • 1/4 cup fresh parsley, chopped finely
  • 12x small white/ red potatoes, washed
  • big bunch of baby spinach
  • 2 tbsps butter

METHOD

  1. Heat 1tbsp olive oil in a medium frying pan and cook celery, onion and carrot, stirring until onion softens. Add paste, stirring for approx. 1min.
  2. Transfer mixture to a slow cooker. Stir in passata, stock, coconut sugar and beans.
  3. Cook, covered on low for approx. 8HRS.
  4. In the final 1HR of cooking time, preheat an oven to 200 and line a baking tray with baking paper.
  5. Pierce potatoes with a fork and drizzle with remaining olive oil. Ensure all potatoes are coated evenly in oil. Bake in the oven for approx. 50mins or until golden and cooked through.
  6. 2mins before serving, wilt spinach in a medium frying pan with the butter until soft.
  7. Stir parsley into baked beans and serve alongside baked potato, wilted spinach and a wedge of avocado.

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