Smoky Not-Baked Beans
Spicy with smoked paprika, chipotle chilli flakes, and cumin, these beans might taste like they've been lovingly simmered for hours. But they're actually made in around thirty minutes with a simple base of tinned cannellini beans, onion, garlic, and tomato puree.
Enjoy on toast, with baked potatoes, and as a side to your favourite meals. Or almost anywhere you want a punchy alternative to boring old baked beans.
It's recommended that you read the accompanying blog post before starting the recipe.
Ingredients
- 1 tbsp olive oil
- 1 large onion (finely chopped)
- salt and black pepper (to taste)
- 2 large cloves garlic (finely chopped)
- 1 tin cannellini or other beans, drained (approx. 240g drained weight)
- 1 heaped tbsp tomato puree
- 1 rounded tsp smoked paprika (sweet or hot)
- 1 rounded tsp chipotle chilli flakes (can be replaced with regular mild chilli flakes + extra smoked paprika)
- 1 rounded tsp ground cumin
- 1 pinch sugar (optional)
- 1 tbsp Balsamic vinegar
- water (see instructions for amount)
- 2 tbsp finely chopped coriander or parsley
Instructions
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Put the olive in a medium deep frying pan or a saucepan over moderate heat.
When hot, add the chopped onion plus a little salt and pepper.
Cook until softening and golden (approx. 10 minutes), adding the garlic for the final few minutes.
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Stir in the beans, all the spices, the tomato puree, sugar if using, the Balsamic and half the coriander or parsley.
Cook for a few moments, add enough water to almost cover, then bring up to a simmer.
Bubble until the sauce is reduced and the rawness of the spices cooked out (approx. 10 minutes), adding a little more water if it seems dry.
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Taste and add more seasoning if necessary, then stir in the remaining coriander or parsley before serving.
Cooled beans can be kept covered in the fridge for 2 days.