January 25, 2017
Fresh Tomatoes, Breakfast, Beans,
Fruit, Tomato, Vegetables, Onions, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Sunday Dinner, Stove Top, Diabetic, Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"From Australian Better Home and Gardens Diabetic Living September/October 2016."
Heat the oil in a large saucepan over a low heat and add onion and let it gently caramelise stirring occasionally and once the onion is melty and sweet, about 10 to 15 minutes, add the whole tomatoes and leave them to warm for a few minutes, then crush them with the back of a wooden spoon.
Stir the tomato through the caramelised onion and continue crushing it to release the juices and break up the skin.
Cover and leave to simmer very gently for about 15 minutes until rich and aromatic and then add a tablespoon or two of water if necessary to keep the mixture moist.
Add the beans and gently stir through and the pop the lid back on and simmer over a low heat for 30 minutes or until beans are soft and start to break apart.
Serve the beans on their own or with spinach to soak up the flavours of the sauce and garnish with herbs, if you like.
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