I was shopping at Costco last week, when I spotted this bag of organic sprouted bean trio (in the bag is a mixture of nutritious sprouted lentils, mung beans and adzuki beans from TruRoots) and thought it looked yummy. I was already imagining the recipes I could make with it, before I even got home.
I had planned to make a big pot of baked beans today. My kids (especially my eldest) loves my homemade baked beans (which I vary slightly each time I make it), but upon looking in my pantry I realized I didn’t have any dried beans. I did however have this bag of sprouted bean trio, so thought, hey, this will work. If you can’t get hold of this, you could use a mixture of beans or lentils of your choice or perhaps just used the traditional navy beans.
Baked Sprouted Bean Trio
This recipes makes a huge pot, which will serve 4 (2 adults and 2 kids) with plenty left over for another day.
- 2 cups of TruRoots Sprouted Bean trio, rinsed
- 2 cups of passata
- 4 cups of low sodium vegetable stock
- 1 onion, finely chopped
- 3 cloves of garlic, crushed
- 250g of chopped/peeled butternut squash
- 2 tablespoons of tomato paste
- 1/4 cup of maple syrup
- 2 tablespoons of balsamic vinegar
- 1 teaspoon of paprika
- olive oil
Add some olive oil to a dutch oven (or large saucepan) over a medium high heat. Add your onion and garlic and fry until softened.
Add the butternut squash and paprika and fry for a further 5 mins.
Mix in the beans, passata, stock, tomato paste, balsamic vinegar and maple syrup and bring to a boil.
Reduce heat, cover and simmer on a low heat for approx 1.5-2 hours.
Enjoy on their own, or as a side to a main meal.