The beans provide protein and heaps of fibre too as do the mushrooms. They are rich in various types vitamin B and minerals especially selenium, which is elusive but much needed and health protective.

The red veg offers significant amounts of phytonutrients understood to support the immune system particularly.

And yes, you can see some amazing organic white bread in the photo. No comment.

Prep time: washing the mushrooms and a bit of chopping, around 5 minutes
Cook time: Around 15 – 20 minutes max.
Ingredients
Serves 2 very hungry people

  • 5 Tomatoes ping pong ball size, halved
  • 2 Large Red peppers, chopped
  • 6 Chestnut or 2 large Portobello mushrooms, washed well, chopped into bite size
  • 1 can of Baked Beans, opened (!)
  • Tamari (or Soy sauce),1 dessertspoon
  • 1 Tablespoon Unrefined rapeseed oil
Method

  1. Use a large open pan with a lid; add the Tamari and the oil.
  2. Warm for a few minutes turn up the heat a little, add the tomatoes and mushrooms.
  3. Put on the lid and turn down to simmer for around 5 minutes. You will get juices from the veg and the steam.
  4. Add the peppers and cook for another 5 – 10 minutes
  5. Add the baked beans and heat through thoroughly.
  6. Season with black pepper and a little more Tamari if necessary.
  7. Serve with granary toast, unless you have some amazing organic ‘white’ fresh from the bakers to hand…………