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Low-Carb Baked Beans With Avocado And Flaxseed Oil

Yields5 ServingsTotal Time5 mins

A baked bean recipe which includes pinto and cannellini beans. We use fresh tomatoes

recipe image

 3 Tbsp olive oil
 2 garlic cloves, finely chopped
 4 large tomatoes, chopped
 ¾ cup cooked pinto beans
 ¾ cup cooked cannellini beans
 1 Tbsp apple cider vinegar
 Salt and pepper
To serve
 ½ avocado (per serving)
 1 tsp flaxseed oil (per serving)
1

Add the olive oil to a saucepan over a medium heat

2

Add the garlic and heat for about 30 seconds

3

Add the tomatoes, pinto beans, cannellini beans, apple cider vinegar, salt and pepper, simmer for about 15 minutes (add a dash of water if you think it’s appearing a little dry at any point)

4

Leave to cool before packing into an airtight container and storing in the fridge until needed

5

To serve: spoon ⅕ of the bean mixture onto your plate or bowl, top with ½ avocado and 1 tsp of flaxseed oil, with a sprinkle of salt and pepper

Nutrition Facts

5 servings

Serving size

Amount per serving
Calories323
% Daily Value *
Total Fat 23.9g31%
Total Carbohydrate 23.8g9%
Protein 6.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.