Baked Beans and Greens

Baked beans are a favourite at my dinner table. They are a perfect hearty vegetarian option.

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Ingredients

Recipe serves 8-10

• 4 jars red kidney beans (370ml), rinsed and drained

• 2 cans navy beans (398ml) , rinsed and drained

• 4 cups broccolini,(about 2 bunches) or any leafy greens of your choice, chopped and double rinsed

• 1/2 cup olive oil, plus more

• 2 tbsp herb pesto

• 4 cloves of garlic, minced

• seasonings - 2 tbsp salt (divided) ,1 tbsp black pepper, 1 tbsp garlic powder

• 1 tsp chili flakes

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Preparation

Preparation for the broccolini

In a large pot, add water (enough to steam the broccolini) and boil over medium heat. Add 1 tbsp salt. Add the chopped broccolini in batches, and steam for about 5 minutes. Remove the broccolini with a slotted spoon and set it aside in a colander to drain.

Preparation for the beans

Preheat oven to 425ºF.

Add all the beans, 1/2 cup oil, garlic, pesto, seasonings, and chilli flakes in a large casserole dish. Mix well until all ingredients are thoroughly combined.

Bake beans uncovered for 20 minutes. After 20 minutes, add the broccolini and an additional 2 tbsp of oil—Bake for an additional 10 minutes.

I like to add a drizzle of fresh olive oil over the top.

ENJOY!