Zero Belly Homemade Baked Beans
Specially created for the zero belly diet and you can use them for a great side dish or as breakfast or lunch. Add the zero belly tortillas (see recipe) and you have a complete meal.
Ingrediënten
- 1 tbsp. coconut oil
- 1 large yellow onion peeled and diced
- 1 cup of fresh crushed tomatoes
- 2 cups of grape tomatoes chopped in half
- 7 oz. Pinto beans cooked, drained and rinsed
- 7 oz. kidney beans cooked, drained, rinsed
- 1 carrot shredded
- 1 tsp. of dried cumin powder
- 1 tsp. of fresh chopped or dried oregano
- 1 tsp. of dried thyme
- ½ tsp. of cayenne pepper
- Kosher salt and freshly ground black pepper
Instructies
- Heat coconut oil in a skillet over medium heat.
- Add the chopped onions and cook, stirring, until onions are clear and done.
- Add all of the tomatoes and simmer for 5 minutes to release their sugary sweetness.
- Add both types of beans, shredded carrot, spices and herbs then continue to simmer for at least 10 more minutes.
- Season baked beans with sea salt and freshly cracked pepper.
- Serve with the zero belly tortillas, enjoy!
Notes / Tips / Wine Advice:
You can freeze the baked beans for up to 6 months in a date labeled zip-lock bag for future quick meals. Freeze when cooled down.
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