My second recipe for using up leftover veg is delicious organic roast potatoes with spicy beans. When I cook roast potatoes and veg I always do a massive batch so that I can eat them the next day for lunch or dinner. Either as a cold salad with lots of raw veg or as a side with curries and dahls.
One of my favourite savoury breakfasts is baked beans on toast so I thought the combination of leftover roast potatoes and deliciously spicy beans would be a lovely warming and nourishing winter brunch. Both can be made ahead and then heated up when you want to eat them which I love.
Compared to shop bought baked beans which contain refined sugar my homemade version have only natural sweetness from a dash of authentic maple syrup, they’re super healthy and packed with flavour. They can be eaten in tons of ways; with roast potatoes and some sautéed greens like I have here, on some toast with some mashed up avocado, with some quiona or rice or with a jacket potato for a tasty, hearty and healthy meal.
I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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