Cheesy waffles with homemade baked beans
11
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
To make this vegetarian, simply leave out the Worcestershire sauce. Replace the cannellini beans with the same quantity of tinned haricot beans.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Porridge oats
125 g
Baking powder
1 teaspoon(s), level
Semi Skimmed Milk
125 ml
Egg, whole, raw
3 large, raw
Half fat Cheddar cheese
1 portion(s), medium
Salt
0.25 teaspoon(s)
Onion
1 medium
Light Brown Sugar
1 teaspoon(s)
Tinned Tomatoes
2 can(s), large
Vegetable stock cube
0.5 cube(s)
Worcestershire Sauce
1 tablespoon(s)
Paprika
1 pinch
Cannellini Beans, cooked
2 can(s), large, drained
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4, and mist a 4-hole silicone waffle mould with cooking spray and put on baking sheet.
2
Put half the oats in a food processor with the baking powder, milk, eggs, cheese and salt. Whizz to a smooth batter, then transfer to a bowl and stir in the remaining oats. Spoon into the prepared waffle mould and bake for 30-35 minutes until the waffles are cooked through and starting to crisp at the edges.
3
Meanwhile, make the beans. Mist a nonstick frying pan with cooking spray and cook the onion for 6-8 minutes over a medium heat until soft. Stir in the sugar, tomatoes, stock, Worcestershire sauce and paprika, then season to taste. Bring to a simmer and cook for 5 minutes, then add the beans and simmer for a further 5 minutes until the sauce has thickened.
4
Serve the waffles topped with the beans and a sprinkling of paprika.
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