MO RECIPES:

HOME STYLE BEANS ON SOURDOUGH

August 21, 2024

Enjoy this staff favourite winter breakfast, Home Style Beans on GF Sourdough straight from the MO Wholefood Cafe kitchen recipe book.

Serves 4 | Vegan | Gluten Free | Dairy Free

 INGREDIENTS

  • 500g cannellini beans

  • 6 - 8 massel beef cubes

  • 3 eggplants

  • 3 capsicum

  • 3 onions

  • olive oil

  • tomato sauce (2.5kg italian pizza pasta sauce)

  • maple flakes

  • yeast flakes

  • sweet paprika

  • Levian sourdough

METHOD

  1. Soak the 500g cannellini beans overnight (12+ hrs).

  2. Chop eggplant, capsicum and onions into chunks or smaller cubes (based on your preference) and bake in olive oil and salt and pepper until done.

  3. While the veggies are baking, cook the beans in massel beef cubes in a pot (big enough to fit everything in for less mess!).

  4. Once cooked, add baked veggies to the pot with beans, stir in maple and yeast flakes, a little salt (to taste) and sweet paprika, mix through on warm heat.

  5. Add in 3/4 tin of the tomato sauce (approx 1.8kg).

  6. Simmer until heated through whilst toasting your sourdough.

  7. Serve with fresh Levian GF sourdough and enjoy!