Smoky Baked Beans
This is one of the easiest, healthiest and most versatile recipes on my site. We eat it on toast, in breaky burritos and on pizza regularly!
The Smoky flavour in this dish comes from the chipotle in adobo sauce 🌶 I think it’s a must have here, but you could also substitute it for smoked paprika if you can’t find it in the Mexican section of your local supermarket.
Store bought baked beans have way too much sugar, salt and other additives. Try this recipe at home and I promise it will be almost impossible to go back to the tinned stuff.
Serves 4
Ingredients
1 tbsp olive oil
1 red onion, sliced
1 small red capsicum, diced
3 garlic cloves
1–2 tbsp chipotle in adobo sauce
2 tbsp tomato paste
400g kidney beans
400g cannellini beans
400g diced tomatoes
Salt, to taste
1 cup baby spinach
Method
Heat the olive oil in a large frying pan over medium heat. Add the red onion and cook, stirring until soft.
Add the capsicum and cook for a few minutes before adding the garlic and chipotle in adobo.
Push the onion mixture to the outside of the pan and add the tomato paste into the middle. Allow the tomato paste to cook off for a minute, this will help remove bitterness.
Mix the tomato paste into the onion mixture. Drain both tins of beans and add them to the pan.
Add the tin of tomatoes and stir to combine. Bring to a simmer and then reduce the heat to low. Cook for 10 minutes uncovered, stirring occasionally.
Add salt to taste and stir through the baby spinach. Once the spinach has wilted turn off the heat.
Serve with crusty bread, avocado, vegan feta and parsley.
