Quick Baked Beans.
1 x small red onion - diced
1/2 teaspoon crushed garlic
1 x 400g can Cannellini Beans
2 x 125g cans Four Bean Mix
1 x stick celery - diced
3 tablespoons water for skillet instead of oil
1 x 400g can Italian diced & peeled tomatoes
1 x 50g sachet tomato paste
1 x cup water
2 x teaspoons demerara or brown sugar
2 x teaspoons fish sauce
6 x Basil leaves chopped
1 x teaspoon ground Cumin
Ground black pepper and basil leaves to garnish.
Put 3 tablespoons water into skillet, add onion, and garlic and saute. Add celery. (I like my celery still a bit crunchy)
Put beans into a colander and rinse well under cold water, drain add to skillet with rest of the ingredients except for your garnish.
Simmer stirring often until liquid reduces to your liking.
Serve on toasted GF seed bread, or bread of your choice. You could also serve this over cooked brown rice.
Garnish with basil leaves and black pepper.