weekend mornings allow for a slightly slower pace, creating the perfect opportunity for some brunch creativity. feeling driven to include a little more protein in my diet of late, i decided a hearty baked bean recipe would be the right way to go! as i didn't have any homemade bread on hand i felt that this brunch idea would be missing something... so in true australian-style i threw together a quick and easy (but oh so satisfying) damper dough - which, i have to say, was the perfect accompaniment to these hearty vegan baked beans - delicious!
how?
for the baked beans…
1 teaspoon of olive oil
½ medium onion, diced
1 clove of garlic, crushed
400g can of diced tomatoes
1 tablespoon of tomato paste
400g tin of borlotti beans
½ teaspoon of dried oregano
pinch of salt, to taste
1 tablespoon of raw sugar
2-3 teaspoons of Dijon mustard
2 cups of loosely packed rocket
for the damper…
1 cup of self-raising flour
¼ teaspoon of salt
½ teaspoon of sugar
3 teaspoons of vegan margarine
¼ cup of non-dairy milk (i used organic almond milk)
1 tablespoon of water
starting with your damper – combine the flour, salt and sugar in a medium mixing bowl. add the margarine and rub into the flour, creating a crumb-like texture. add the non-dairy milk and mix to combine. add the water as required to form a sticky dough. split the dough in half and roll into balls. place on a sheet of baking paper and put into a preheated oven at 200°C for 25 minutes (or until golden and sound hollow when tapped on the base).
whilst your dampers are baking, sauté the onions and garlic in the olive oil in an oven-safe sauté pan over a medium heat. when the onion has softened add the beans, oregano, diced tomatoes, tomato paste, Dijon mustard, sugar and salt. cook for 5-6 minutes before placing into the oven with your damper.
remove your beans from the oven, serve topped with half the rocket and your freshly baked damper for a perfect sunday brunch!
serves 2
