A smoky, flavour-packed take on the classic baked beans. Simple, hearty, and perfect served on hot buttered wholegrain toast for breakfast, lunch or a light dinner.
Serves 4 20 mins Vegetarian
Ingredients
- 1 tbsp extra virgin olive oil
- 2 onions, sliced
- 2 garlic cloves, crushed
- 1 tbsp smoked paprika
- 2 × 400g tins mixed beans, drained and rinsed
- 2 × 400g tins chopped tomatoes
- 1 tbsp honey
- 2 tbsp tamari
- Wholegrain toast, to serve
Method
- Heat the olive oil in a saucepan over a low–medium heat. Add the onions and cook gently for 10 minutes until soft and starting to caramelise.
- Stir in the garlic and smoked paprika, cooking for 30 seconds until fragrant.
- Increase the heat to medium and add the beans, chopped tomatoes, honey, and tamari. Simmer gently for 10 minutes, stirring often, until the sauce thickens.
- Serve immediately on hot buttered toast, or cool and store in the fridge for up to 3 days.
Serving & storage
Tip: These beans freeze well. Cool completely, then freeze in portions for up to 2 months. Defrost fully and reheat gently before serving.
