By **Jubes** on July 15, 2011
Photo by I'mPat
Photo by I'mPat
"A recipe from the Australian Women's Weekly. Suggested beans can be served on thickly slice sourdough toast. This recipe uses dried beans- overnight soaking is required. Recipe can be made ahead and stored in an airtight container in the fridge. Canned beans can be used for this recipe. Cooking time does not include overnight soaking of the beans"
Serving Size: 1 (343 g)
Servings Per Recipe: 6
"I did add 1/2 green bell pepper and 1 small package green chiles just for a little added color and kick. I think next time I'll skip the bell pepper because I don't think it helped the flavor. The beans were very good, in spite of my addition. They were just a little sweet, not too much. I'm always on the look-out to use cannellini beans, and will certainly be making these again. I served them for dinner, not breakfast, with some lamb chops and cabbage. Both hubby and I enjoyed them a lot. Thanks for posting."
"These certainly beat commercial baked beans any day just so full of wonderful flavour. I used sugar free maple syrup and sugar substitute for the brown sugar and a 370 gram packet of 4 bean mix and 3 rashers of rindless bacon (140g) but otherwise made as written and the DM and I enjoyed these immensely for breakfast. I did make them yesterday so reheated a cup full in the microwave and will freeze the rest in 1 cup containers which is 2 serves for us as we are restricted on quantity for dietary reasons and going by what is left in the container I think I will get about 8 cups. Thank you **Jubes** made for Make My Recipe."