This lunch is easy and will be gobbled!
Home made baked beans in a wrap
Peach, spinach and chia smoothie
Baked Beans Recipe
2 cups of dried navy beans
3 425 gm cans of diced tomatoes
3 tbsp tomato ketchup
3 tsp liquid smoke
1 tsp each of dried oregano and parsley
1 tbsp Worcestershire sauce
2 tbsp Massell chicken stock powder
diced onion and garlic
frozen, chopped spinach
1. prepare beans. Soak in cold water for at least 8 hours. Boil beans in large soup pot for at least one hour, until cooked and soft in the middle but still hold shape. Top up with boiling water when required.
2. Drain beans and return to large pot.Add remaining ingredients and cook for a further 30 minutes or so.
3. This makes a large amount, so I keep some in the fridge and freeze a batch.
Excellent layered with dairy free sour cream (Tofutti brand I use), avocado pieces, chopped tomato and salsa.
Wraps as shown above
Served in little lunch containers.
Freezes beautifully for batch cooking.