Tex Mex Oven 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, dice the pepper and add everything into the baking dish.

• 1 Carrot (~ 3.4 oz)
• 1 Onion, yellow (~ 2.8 oz)
• ½ Celery stalk (~ 1 oz)
• 1 Bell pepper, green (~ 4.8 oz)

Finely chop the garlic and parsley and add to the baking dish alongside the spices and veggie minced meat.

• 1 Garlic clove (~ 0.1 oz)
• 5 twigs of Parsley, fresh or frozen (~ 1 Tbsp)
• ½ tsp Cumin, ground
• ½ tsp Hot paprika, ground
• 1 tsp Oregano leaves, dried
• 3.5 oz Vegan crumbled meat substitute, fresh

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

• 1 ⁠¼ cups 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. 45-55 minutes.

• Salt
• Black pepper

15 minutes before the beans are cooked, top with cheese and put back into the oven and bake for the remainder of the time. Serve with bread. Remove the bay leaf before eating.

• ¼ cup Vegan cheese, shredded
• 1 Dinner roll (~ 2.1 oz)

Enjoy your meal!