| BBQ BEANS ON TOAST |
Saucy beans on toast in a smokey, summery, scratch made bbq sauce! Enjoy over toast with a simple radicchio salad, sriracha mayo, and crisp green onions for a filling and fibre packed lunch or dinner.
Recipe makes three servings
Macros per serving, beans only:
220 cals - 0g fat - 43g carbs - 12g protein
Macros per serving, beans on two sourdough toast:
455 cals - 7g fat - 78g carbs - 20g protein
Ingredients:
798 ml cannellini beans
2 tbsp ketchup
1 tbsp tomato paste
1 1/2 tbsp balsamic vinegar
1 tbsp coconut sugar
1 tbsp hot sauce
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp salt
1/2 bouillon cube + 1 cup boiling water or 1 cup vegetable soup broth
6 slices toast, I used sourdough
Extra/Others, per serving:
1 tbsp sriracha mayo
1/4 cup chopped green onion
1/2 cup chopped radicchio tossed in 1 tbsp hummus
Recipe:
Drain and rinse the beans, set aside.
In a small bowl add: ketchup, tomato paste, balsamic vinegar, coconut sugar, hot sauce, paprika, garlic powder, salt, bouillon cube, and boiling water.
Whisk to combine.
Add the sauce and the beans to a medium size sauce pot and bring heat to medium.
Cook for 4-6 minutes, stirring frequently so nothing sticks to the bottom.
BBQ beans are done one the sauce has reduced by 2/3 and beans are nice and saucy!
Enjoy on toasted sourdough with the optional extras listed above.
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