A classic staple in most cupboards in Britain, pretty much every body loves a tin of baked beans. On toast, over a jacket, as part of a big Sunday fry up, they’re so versatile and really filling too!
I don’t know why, but I never ever liked them (blasphemy, right?). That is until I decided to make my own. This rich, smokey twist on the classic is a delicious treat on a lazy morning, or great for a quick dinner too.
A tin of beans of your choice ( I love to use butter beans)
1 Tablespoon paprika
1 Teaspoon garlic powder
1 Teaspoon onion powder
1 Teaspoon mixed herbs
1 Teaspoon sweetener (sugar and maple syrup both work well)
1/2 Teaspoon chilli powder
1/2 Teaspoon salt
1/2 Teaspoon black pepper
Drain and rinse your tin of beans and add to a saucepan with the passata.
Bring to a boil, gently stirring and then bring the heat back down to low simmer.
Add all the seasonings and cook through until the passata thickens up and the beans are warmed through.
I like to add a couple of cooked vegan sausages to the pan a few minutes before the beans are done so that they can soak up that lovely smokey flavour. In this recipe I used some that were kindly gifted to me from Meatless Farm and they make some of the tastiest, most realistic meat substitutes on the market.
With a dollop of plain dairy free yoghurt and a few sprigs of coriander, this quick and simple meal tastes like a lot more effort went into it than it really did!
I’d love to know if you try this recipe out and enjoy it, if you do then make sure to tag me on instagram 🙂