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3 Easy Recipe For Breakfast With Baked Beans In Tomato Sauce

- Categories : Recipe

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. 
Step 2: Fry garlic, add tomato puree, fried chicken, and stir-fry, season to taste. 
Step 3: Add carrots and water and cook for about 15 minutes until carrots are soft. 
Step 4: Open the can of Baked Beans in Tomato Sauce Duchef and put it in the pot, season again. Continue cooking until hot dish comes to a boil again and prompts down.
Step 5: Laddle the chicken into a deep plate, sprinkling with pepper and cilantro. Serve with rice or bread.

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. 

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