Cowboy Baked Beans

Preheat the oven to 375 °F. Wash and drain the beans in a colander and put them in a baking dish.

• 1 cup Cannellini beans, canned

Halve the carrot lengthwise and cut into slices. Halve and slice the onion. Finely chop the celery and add everything into the baking dish.

• 1 Carrot (~ 3.4 oz)
• 1 Onion, yellow (~ 2.8 oz)
• 1 Celery stalk (~ 1.9 oz)

Finely chop the garlic and parsley and add to the baking dish.

• 1 Garlic clove (~ 0.1 oz)
• 5 twigs of Parsley, fresh or frozen (~ 1 Tbsp)

Add the tomato sauce, bay leaf, olive oil, and water and mix well.

• ¾ cup Tomato sauce, canned
• 1 Bay leaf (~ 0.1 oz)
• 1 Tbsp Olive oil
• 3 ⁠½ Tbsp Water

Season with salt and pepper. Bake for approx. 40-45 minutes until the beans start to brown.

• Salt
• Black pepper

**25 minutes before the beans are ready, cook the rice according to the package instructions.

• 1⁄3 cup Rice

Serve the rice with baked beans and top with the parsley.

• 1 twig of Parsley, fresh or frozen (~ ½ tsp)

Enjoy your meal!