It’s no secret, my kids love to cook. I remember romantically thinking before having kids how I’ll embrace my kids in the kitchen, but then I had three and realised the mess was intolerable! Please tell me I’m not the only one who shudders are the thought of releasing three children in to the kitchen?!
Kids are often labelled as ‘fussy eaters’, but I do wonder if the reaction we experience when kids try something new is more a case of them not being in control rather than not liking. Then we make matters worse and fuss about the fact that they’re not eating, or not liking the food ew worked all afternoon to put on their plate! You get the picture, we create half of the fuss too!
So, putting my perfectionist, neat freak to one side, I’ve embraced watching their little faces as they explore ingredients, navigate the kitchen and encourage each other to try new foods. I have discovered it really is worth it for all the mess in the world!
One day a week in my house, often a Monday, the kids are in control of what we eat for dinner. They choose the recipe, they find the ingredients – you name it, they’re in charge. We take it in turns, so whilst one works away in the kitchen on their dinner ‘surprise’, the other two are upstairs discussing what they think they’ll be eating – the excitement is intense!
This week it was Ettie’s turn. She’s the eldest, 8 years old and absolutely loves the humble baked bean. So she decided she was going to treat us all to humble plate of Pimped Up Plant Beans on toast. And boy, it didn’t disappoint, there was not a bean left in sight by the end of dinner.
So I asked Ettie to share her recipe with you guys below and she said yes! She hopes she too can inspire other kids to get cracking in the kitchen and making dinner for their families – and parents like me to stop being control, neat freaks in the kitchen so the kids can get on with the show!
Ettie is a self confessed bean fiend so this recipe is just perfect for adapting to any other kind of bean too. In this recipe she used Cannelloni Beans for true Heinz authenticity, however for extra diversity in our diet, I like to encourage her to switch up the type of beans I use. Try beans like butter, haricot and barlotti beans, they’re delish.
Once cooked, the world is your oyster. Dollop a big spoonful over a thick slice of brown sourdough toast, serve over a bowl of quinoa (tricoloured is my fave) with a generous serving of steamed broccoli and a sprinkling of sesame seeds or in a burrito stuffed with spinach, brown basmati rice and a big dollop of Oatly Greek Style Yog, finished with a sprinkling of mint.
Ettie’s Pimped Up Baked Beans
Vegan, Gluten Free, FODMAP friendly
1 Shallot, finely diced (remove to make FODMAP friendly)
1 garlic clove, crushed and finely chopped (replace for 1tsp asafoetide to make FODMAP friendly)
1 x tin cannelloni beans, drained and rinsed
100g Passata
1tbsp Tomato Paste
1tbsp Tamari, or soy sauce
1tbsp Coconut Sugar
1/2 tsp Smokey paprika
Pinch dried thyme
Optional:Chives, to sprinkle over the cooked beans
Method:
Add 1 tbsp oil to a pan on a medium low heat, once hot, stir in the onions and garlic for a few minutes until opaque.
Add the rest of the ingredients and give it all a good stir. The sauce will thicken instantly, coating the beans in a deliciously, thick tomato sauce.
Leave to cook a for a few minutes until your ready to serve.
Perfect dolloped over a thick slice of brown sourdough toast, or served over a bowl of quinoa (tricoloured is my fave) with a generous serving of steamed broccoli and a sprinkling of sesame seeds or in a wrap stuffed with spinach, brown basmati rice and a big dollop of Oatly Greek Style Yog, finished with a sprinkling of mint.
Notes:
- For plant diversity, try switching out the beans to butter, haricot or barlotti.