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BBQ beans with eggs and bread.
Directions#
Heat oil in a large pot over medium heat. Add onion, carrot and capsicum.
Cook until vegetables are soft.
Add canned tomatoes and BBQ sauce and blend using a stick blender until smooth.
Return to heat and cook for 15 minutes.
Drain and rinse beans.
Add beans to sauce and continue to cook until beans are hot.
Beat eggs and milk and pour into another large pot.
Cook over medium heat, stirring often until eggs are cooked.
Serve as per instructions below.
Tip
Portioning guidance
Portion out a reference plate for each meal size to guide your portioning:
- Years 0 to 3: 1 slice bread, 123g beans, 39g egg
- Years 4 to 8: 2 slices bread, 143g beans, 45g egg
- Years 9 and above: 3 slices bread, 186g beans, 59g egg.
Special diet substitution ideas#
- Vegan: make sure bread is vegan. Omit egg and milk and serve with scrambled tofu or extra beans.
- Dairy (cow's milk): omit milk from egg.
- Egg: omit eggs and serve with 40g cheese per portion.
- Soy: use soy-free bread. Make sure BBQ sauce is soy-free.
- Wheat and gluten: use wheat and gluten-free bread. Make sure BBQ sauce is wheat and gluten-free.
Tip
Recipe tips
If you do not have a stick blender, the vegetables can be blended in a food processor before cooking.
Gilmours product information#
| Product description | Pack size |
|---|---|
| Value canola oil | 3L |
| SB onion diced | 1kg |
| Watties carrots diced | 5kg |
| SB capsicum red diced | 1kg |
| Gilmours tomatoes crushed | 2.5kg |
| Gilmours sauce bbq | 6L |
| Pams cannellini beans in brine | 400g |
| Gilmours eggs barn size 6 | 90 each |
| Pams Value milk standard | 2L |
| Pams Value wheatmeal toast bread | 600g |
