Prep Time : 10mins

Cook Time : 10 mins

Yield : 4 small serves



1 brown onion, finely diced

3 x rashes of shortcut bacon, fat trimmed, finely diced

1/2 large red capsicum, finely diced

1 large tomato, finely diced

1 heaped teaspoon mild mustard

2 x heaped tablespoons tomato paste

1 x can canellini or butter beans

1 x can red kidney beans

1/4 cup fresh chopped parsley



In a saucepan heat a small amount of olive oil.

Cook onion until it softens then add bacon and stir for 1 minute.

Add capsicum and tomato and cook for 2 minutes or until just soft

Add mustard and tomato paste and allow mixture to simmer for another couple of minutes.

Drain beans and rinse very well.

Add beans and parsley to tomato mixture and stir until combined and heated through.


To Serve

Top with sliced avocado or a poached egg.

Eat for breakfast, lunch, dinner or snack.



About the author:

Kelli Kieselbach is the Naturopath and owner at Adonai Natural Health Clinic in the North East suburbs of Adelaide, SA. Kelli is passionate about restoring health and preventing disease using nutrition and herbal medicines. As a Naturopath, Kelli uses her skills clinically to empower clients of all ages to achieve better health and quality of life.

To request an appointment with Kelli or to make an enquiry, please click on the links below or contact the clinic on 08 8396 7500.

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