I. Chicken With Baked Beans
1. Ingredients:
- 1 can Baked Beans in tomato Sauce Duchef 425g
- 220g Tomato puree
- 400g chicken, cut into bite-sized pieces
- 2 carrots, cut into 3cm pieces
- 1 tsp minced garlic
- Spices include: 2 tsp of pepper, 2 tsp of salt, 2 tbsp of sugar, 1 tsp of cooking oil.
2. Preparations:
Step 1: Heat oil in a pan and fry the chicken until golden brown.I. Beef With Baked Beans
1. Ingredients:
- 500g beef, cut into bite-sized pieces
- 300g carrots
- 300ml coconut water
- 2 tbsp minced garlic
- 1.5 tbsp cooking oil
- 2 tbsp of sugar
- 2 tsp of salt
- 2 tsp pepper powder
- 1 can Baked Beans in tomato Sauce Duchef 425g
2. Preparations:
Step 1: Wash carrots, cut into 3cm pieces.
Step 2: Marinate beef with 2 tbsp of sugar, 2 tsp of salt, 2 tbsp of black pepper, mix well to infuse spices.
Step 3: Heat oil in a pan, add garlic and fry until fragrant, add beef, stir-fry. Continue to stir-fry the carrots.
Step 4: Pour coconut water into the pot of ginseng. Cover and cook for 8 minutes.
Step 5: Open the can of Baked Beans in Tomato Sauce Duchef into the pot, mix well, cook for another 2 minutes. Turn off the stove, put the beef to cook the beans in a bowl
Step 6: Sprinkle minced onion and cilantro on top for garnish. Serve hot, served with bread or rice.
I. Eggs With Baked Beans
1. Ingredients:
- 1 can Baked Beans in tomato Sauce Duchef 425g
- 1 small onion, chopped
- 1⁄2 cup loosely packed baby spinach
- 3-4 large eggs
- 1 red bell pepper, chopped
- Chilli flakes (optional)
- Fresh parsley
2. Preparations:
Step1: In a small skillet, add a little cooking coconut oil. Cook the onion and bell pepper. Pour in the baked beans and let it simmer to warm it up at medium heat.
Step2: Add the spinach and cook till wilted.
Step 3: Crack the eggs on top and cover with lid. Cook at low heat for 6-8 minutes until the egg whites are cooked but yolks slightly runny. You may season with chili flakes, salt or pepper if desired.
Step 4: Sprinkle with fresh parsley and serve while hot.
