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Smoky beans recipe
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Baked beans get the five-star (but thrifty!) treatment with this super easy and speedy recipe that's vegan, dairy-free and healthy. This makes a brilliant side for Bonfire Night or any time you fancy something warm and comforting. Serve with crusty bread, toast or a baked potato, see tip below. See method
Ingredients
- 1 tbsp olive oil
- 2 red onions, finely diced
- 3 garlic cloves, crushed
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- ¼-½ tsp hot chilli powder, to taste
- 2 tbsp tomato purée
- 3 x 400g tins three bean salad in water
- 1 tbsp light brown soft sugar
- 1 tbsp light soy sauce
- 2 tsp dried oregano
- 2 limes, juiced
Low in fat and high in fibre
Each serving contains
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Energy
725kj
174kcal
9%
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Fat
4g
5%
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Saturates
1g
3%
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Sugars
5g
6%
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Salt
0.6g
9%
of the reference intake
Carbohydrate 21.2g
Protein 9.3g
Fibre 9.8g
Method
- Heat the oil in a large saucepan over a medium- high heat and cook the onions with a pinch of salt for 2 mins or until starting to soften. Add the garlic, cumin, paprika, chilli powder and tomato purée and cook, stirring, for a further 2 mins, then add the beans with all their liquid.
- Add 50ml water, the sugar, soy sauce and oregano. Bring to a simmer, then cook over a medium heat for 3-4 mins until thickened. Remove from the heat, stir through the lime juice, then taste and adjust the seasoning as needed. Can be made up to 3 days ahead.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Bonfire night recipes