These homemade baked beans with kale are seriously to die for. They’re the best ones I’ve made yet, I think it’s the combination of the molasses and bacon bones that give them that hint of sweetness but with a smoky punch. The best part of using the molasses as a sweetener is that, along with the beans and kale, this dish is a fantastic source of iron which is so important for mums during pregnancy and breastfeeding. These beans are also fantastic for toddlers, the beans may be a little messy but they are perfect for little fingers and the sauce is perfect for dipping.
I’ve added the kale through for a sneaky serve of greens, truth be told I love any excuse to sneak greens into a meal and kale is a nutritional powerhouse that I couldn’t resist adding in there.
I love to eat these with a side of crusty sourdough for dipping in that delicious sauce. Best part is if you make these ahead they will last in the fridge for a few days and you have a delicious and nourishing breakfast or lunch ready to go. Even better is that they can be frozen and be on hand for a nutritious emergency meal.
- 2 tablespoons of coconut oil
- 2 garlic cloves, minced
- 2 x 400g tin of cannellini beans
- 2 x 400g tin of diced tomatoes (no added salt)
- 1/4 cup of blackstrap molasses
- 1 tablespoon rapadura sugar (optional)
- 1 teaspoon of ground cloves
- 500g of bacon bones
- 1 packed cup of baby kale, sliced finely
- Heat coconut oil in large saucepan and add garlic. Cook for 1 minute.
- Add beans, tomatoes, molasses, sugar, cloves and bacon bones. Stir until combined. Bring to boil then cover and reduce to simmer.
- Cook for an hour, ensuring to stir two or three times to prevent sticking and make sure the bacon flavour infuses. Five minutes before cooking time is up, remove bacon bones and add kale and stir through.