Breakfast · CrockPot/Slow Cooker · Favorite · Gluten Free · Holiday · Hot · Sides · Vegan · Vegetarian

Slow Cooker Tomato Breakfast Beans

I became addicted to British-style breakfast beans on toast after a friend introduced me to the glory of Heinz beans. They are traditionally difficult to find in American stores (and when you do, they are $4 a can!) so instead of buying, I devised a way to make a healthier (and way less expensive) version instead.

Beans and toast are a weekend staple. We make them at home for breakfast, and I always get a cup when I go to our favorite diner (Boston baked beans are everywhere in/around Boston). Most of the canned beans have an insane amount of sodium- one little can can have up to 150% of your daily amount, and are way too sweet for people who avoid added sugars. So we skip the cans and make this instead.

Put everything together in a crockpot Friday night before bed, and when you wake up breakfast is all but served!

Slow Cooker Tomato Breakfast Beans

Prep Time: 5 minutes
Cook Time: 8-10 hours (no maintenance required!)


1 lb dried navy beans
1 28 oz can crushed tomatoes
1 8oz can tomato paste
3 cups water
1 onion, peeled and diced
8 cloves garlic
4 tbsp Worcester sauce
1 tablespoon sugar (optional)
10 sprigs fresh thyme and rosemary
2 bay leaves
black pepper to taste
1-2 tbsp olive oil (optional)


Place all ingredients in crockpot, and cook on low for 8-10 hours. Before serving remove bay leaves, and add a drizzle of olive oil to the top, if using.

Eat over toast, cooked pasta, or just plain!  Also great as a side for a BBQ.

Dinner · For Entertaining · Gluten Free · Holiday · Hot · Pasta · Recipe · Sauce · Vegan · Vegetarian

Vegan Pumpkin & White Bean Stuffed Shells

This is a variation on one of our household favoties: butternut squash ravioli with My Amazing 5 Ingredient Pasta Sauce.  But this is much easier to make, since stuffed shells are waaay easier than raviolies 🙂


1 15oz cans of cannilini beans
1 can of pumpkin puree
1/2 cup non-sweetened almond milk
4 cloves garlic
1/4 cup fresh chopped basil
1/4 cup nutritional yeast
Salt and Pepper to taste
1 large (28oz) can of crushed tomatoes with basil (Or My Amazing 5 Ingredient Pasta Sauce)
1/2 ground rosemary
1/2 teaspoon garlic powder
20 large pasta shells (use gluten free, if you’d like)


Preheat the oven to 350 degrees.

Put the beans, pumpkin, milk, garlic, basil, and nutritional yeast in a food processor and blend until smooth. Season with salt and pepper if necessary, and set aside. This will be the filling for the shells.

In a separate bowl combine the tomatoes and herbs, which will be the sauce.
If using my Amazing 5 Ingredient Pasta Sauce, follow the recipe there instead.

Boil the shells and cook until very al dente. Drain and cool. In a 11×8 casserole dish, put a layer of sauce at the bottom, just enough to cover the bottom. Fill each shell with the bean and pumpkin filling, and place side-by-side in the baking or casserole dish. Once they are all filled, cover with the rest of the tomatoe sauce. Bake in the 350 oven for 20 minutes.

Dinner · For Entertaining · Gluten Free · Holiday · Hot · Lunch · Recipe · Sides · Soup · Vegan · Vegetarian

Soupe Au Pistou

Probably one of the best soups I’ve ever made!  A French summer harvest soup featuring fresh picked zucchini, green beans, and tomatoes! And also features basil (which we grow a lot of!) in the pistou/pesto. We always have dried beans around too, so this recipe is great because it utilizes a few different kinds. Excellent for lunch as well!  This was a huuuge hit with Brett!  Would probably add carrots next time.

And its super fun to mix the pistou in one spoonful at a time 🙂


Soupe Au Pistou

Prep time: 30 minutes (plus soaking overnight)
Cook time: 3 hours


The Soup
1/2 cup dried cannellini beans, soaked overnight
1/2 coup dried cranberry beans, soaked overnight
2 lbs zucchini
2 lbs green beans, chopped into bite sized pieces
2-3 waxy potatoes
1 cup elbow macaroni (or other desired pasta shape)

1.5 lbs ripe tomatoes
1 large bunch basil
3 cloves garlic
1/4 cup olive oil

1 cup grated gruyere or parm (optional)


For the Soup
Bring the cannelloni and cranberry beans to a boil and skim foam off top. Simmer and cook for about 2 hours until the beans are tender. Dice the zucchini and the potatoes into a small dice (1.5 inches) and add to the pot with the beans. Add green beans as well. Simmer until the zucchini disintegrates (about an hour). Mash a few pieces of zucchini and potatoes against the side of the pot for thickness. Add macaroni, taste and season.

For the Pistou
In a food processor: peel and seed tomatoes and blend into a sauce. Set aside, and rinse out the processor bowl.
Add roughly chopped garlic, basil, and olive oil. Blend until smooth, then add the tomatoes and blend again.

Before serving, the soup, stir in the pistou into the soup pot.

If desired (but not vegan) can serve with parmesan or gruyere cheese at the table.