Vegan Baked Beans And Tomatoes Recipe

About this recipe

A hearty and satisfying vegan dinner featuring baked beans, macaroni, and tomatoes, perfectly seasoned for a comforting meal.

Ingredients

• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 50G Pepper Black Ground BWFO
• 450G Northern Pasta Co. Fusilli, 450G
• 400G Dunns River Red Kidney Beans
• 250Ml Ktc Coconut Oil 250ml
• - Silver Spoon Granulated Sugar
• - Tata Salt

Instructions

1. 1. Preheat your oven to 180°C (350°F).
2. 2. Cook 200 g of fusilli in boiling water according to package instructions until al dente. Drain and set aside.
3. 3. In a large mixing bowl, combine 200 g of red kidney beans, the cooked fusilli, and 200 g of diced tomatoes.
4. 4. Add 1 tbsp of sugar, 1 tsp of salt, 1/2 tsp of black pepper, and 2 tbsp of melted coconut oil to the mixture. Stir well to combine.
5. 5. Transfer the mixture to a baking dish and spread it out evenly.
6. 6. Bake in the preheated oven for 20 minutes, or until the top is slightly golden and the dish is heated through.
7. 7. Remove from the oven and let it cool for a few minutes before serving.