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Smoked Paprika Baked Beans

Smoked Paprika Baked Beans

I have used cannellini beans in this recipe as they provide a high dose of iron, as much as 5mg per cup. It is best to team up cannellini beans with a source of vitamin C such as tomatoes, this will help the absorption of iron from the beans.

Happy sprouting, baking and cooking!

x Danielle

Smoked Paprika Baked Beans


1 onion, finely diced

1 tbs olive oil

½ tsp sea salt

1 tbs coconut palm sugar

1 tsp smoked paprika

1 tbs tomato paste

1 ½ C cooked cannellini beans

400ml passata

To serve:

8 pieces of gluten free toast


Preheat your oven to 180°C, fan forced.

Heat olive oil in a large frypan over a medium heat. Add the onion and sea salt, allow to cook gently, until the onions are cooked through.

Add the coconut palm sugar, smoked paprika and tomato paste. Cook for a further few minutes, stirring constantly.

Add the cannellini beans and passata, stir well and pop in the oven to bake for 30 minutes.

Serve with toasted gluten free bread.

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