Thursday, August 27, 2009

Italian style baked beans

This is a great savory breakfast/brunch that we love on Sunday's at our household so I decided to enter it in the WYF Breakfast event contest. These baked beans are quick, easy to make, healthy and full of protein.

Approx. 2-3 servings (1 can)

1 can Heinz vegetarian baked beans
1 garlic clove
1/2 small red onion
crushed red pepper flakes (or green chili is optional substitute)
1 tbsp olive oil (Mediterranean or red pepper infused oil preferable)
grated Parmesan-reggiano cheese (optional, add to taste)
wheat or grain sandwich bread
Mozzarella cheese (shredded or preferably fresh)

Replace oregano and cilantro with fresh basil (4 leaves) and parsley (1 tbsp)

Mince garlic, dice onions, chop cilantro leaves and saute in oil with oregano, salt to taste and crushed red pepper flakes on medium heat for about one minute. Add can of Heinz vegetarian beans. Cook for about 5 minutes on medium to low heat.

Toast the sandwich bread in oven at approx. 350 degrees. Take the toast out of the oven, add layer of baked beans and mozzarella cheese and put it back in the oven for 5 minutes or until the cheese has melted.