Lunch: BBQ Baked Beans Bruschetta with Cilantro Pesto on Cheesy Texas Cut Toast

This recipe includes fertility superfoods such as:

Lemon, Honey

Health and fertility benefits of BBQ Baked Beans Bruschetta with Cilantro Pesto on Cheesy Texas Cut Toast

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1 cup adzuki beans, soaked in water 24 hours
1 tablespoon vegetable oil
3 cloves garlic, chopped
1/2 large white onion, diced
1 1/2 cups crushed canned tomatoes
1/2 cup red wine vinegar
2 tablespoons chipotle adobo sauce
2 tablespoons honey
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Juice of 1/2 lemon
Kosher salt and cracked black pepper
1 French baguette, cut into 1/2-inch-thick long diagonal slices (8 to 10 slices)
3/4 cup aged Cheddar, shredded
Sea salt, such as Maldon
Cilantro Pesto, for serving, recipe follows

Instructions

Pour the beans into a saucepot and cover with 4 cups water. Bring to a boil over medium heat and then reduce the heat slightly and simmer until tender, about 45 minutes.
Preheat the oven or grill to 350 degrees F.
Preheat another saucepot over medium heat and add the oil, garlic and onions. Cook the onions and garlic, without browning, until translucent. Stir in the tomatoes, vinegar, chipotle sauce, honey, coriander and cumin and simmer over low heat, about 30 minutes. Add the lemon juice and season with kosher salt and black pepper.
Once the beans are nearly fully tender, drain and add to the BBQ sauce. Bake or grill uncovered over direct heat until fully cooked, stirring frequently to prevent burning, about 45 minutes.
Preheat the grill to medium-high heat.
Place the cheese between baguette slices and season the top slices with sea salt. Brush the outsides with Cilantro Pesto and grill, covered, 1 minute per side. Plate the cheesy toast and top with the warm baked beans. Drizzle with a line of Cilantro Pesto and finish with more sea salt. Serve immediately.
Puree the cilantro, parsley and olive oil in a food processor until fairly smooth. Season with sea salt, cover and refrigerate.

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