We ate something very similar years ago at a friends dinner party. I think they called them ‘Mango Beans’ a tomato sauce with beans and mango chutney added to it. Genius idea!
I figured I could clean it up by replacing the mango chutney with clean apricot jam and it worked a treat. I went back for seconds (and possibly third helpings) and next time I might just grab the saucepan and a spoon and run! 🙂
This meal would be great to feed a crowd of hungry people for very little money. We served our beans with jacket potatoes and salad and then had the leftovers with baked sweet potatoes and garlic courgettes. Yummo!
Helpful Tip: If you don’t enjoy your food being too sweet then you can try adding the jam a spoonful at a time until the beans are sweet enough for you.
Clean Eating Apricot Beans
- Yield: 6-8 Servings
This meal would be great to feed a crowd of hungry people for very little money. We served our beans with jacket potatoes and salad and then had the leftovers with baked sweet potatoes and garlic courgettes.
- 2 teaspoon Oil of choice I used Olive Oil
- 1 Onion finely diced
- 2 Garlic Cloves finely minced/grated
- 2x 390 grams Chopped Tomatoes two cartons
- 1 carton/tin Cannellini Beans
- 1 carton/tin Butter Beans
- 1 teaspoon Dried Basil
- 4 Tablespoons Clean Apricot Jam I used St Dalfours
- 1/4 teaspoon Sea Salt
- Pour the olive oil into a saucepan and add the onions. Cook over a low heat until softened. 3-5 minutes.
- Once softened, turn off the heat and add the minced garlic and stir.
- Pour in the chopped tomatoes, beans, basil, jam and salt and turn the heat onto high. Bring to the boil.
- Once bubbling, turn the heat to low and simmer gently for 4-5 minutes until the beans are completely heated through.
- Serve over a jacket potato, baked sweet potato, wholegrain toast or rice and enjoy!