BB Kids Repair Gut Loving Baked Beans

These bakes beans are full of prebiotics which feed good bacteria levels!

Ingredients

• 3 cups of either a mix of dried adzuki beans, red kidney beans and cannelloni beans 
• 2 tbsp coconut/greek yoghurt, whey, lemon juice or beetroot kvass to sour
• 2 tsp coconut oil or ghee
• 1 brown onion, finely chopped
• 2 cloves minced garlic
• 1 cup bone broth
• 2 cans diced tomatoes
• 1 zucchini, chopped finely
• 2 sprigs rosemary, chopped finely
• 1 carrot, grated

Method

• Soak dried beans overnight (or at least 12 hours) by covering the beans with warm water and yoghurt, whey, lemon juice or beetroot kvass stirred in.
• Rinse the beans and drain well.
• Heat oil or ghee in a medium saucepan over medium heat.
• Cook onion until soft and caramelised, stirring frequently.
• Add garlic and rosemary, stir until fragrant (approximately 30 seconds).
• Add the zucchini and carrot and stir until browned and softened.
• Add the soaked beans, bone broth and tomatoes to the saucepan and bring to the boil.
• Lower the heat to a simmer and stir occasionally until mixture thickens and the liquid has reduced. WIll take around 1 hour - this will vary on soaking time and the age of the beans.
• Transfer to a bowl and serve.