Yeah and they aren’t baked either, you can do them in a pan on the hob.
Home made baked beans were a revelation I experienced in a little vegan cafe in Brighton. So simple and so tasty, regular baked beans have become a memory (or only come with chips from the chippy)
You will need:
- Quite a large frying pan with good depth. You can use a saucepan but it will take a little longer. Surface area to volume ratio and all that!
- 1 tspn olive oil
- 2 -3 cloves of garlic (minced or chopped)
- 1-2 red peppers (chopped fairly small)
- Chilli ( fresh or dried to taste)
- 1 tspn dried oregano – optional
- 3 tins of beans in water. Cannelini, butter, haricot, borlotti it really doesn’t matter. (You can used dried beans and rehydrate them, which is even cheaper – just follow the instructions on the packet)
- 1 large onion – finely chopped
- 1 can chopped tomatoes
- 1 can / jar passata
- 2 tspn smoked paprika (available in regular supermarkets)
- 1 vegetarian stock cube
- OPTION – add a little cumin to make it more Mexican style.
- Fry the onion and garlic in the oil until it’s soft then add in the peppers, chilli & herbs. Fry for 2-3 minutes
- Drain and rinse your beans in a sieve, add them to the pan.
- Then add your stock cube, & tomatoes. There should be enough juice to just about cover the beans, if not, add a little water.
- Leave to simmer, stirring occasionally until the juice reduces and the beans get a bit squishy. Probably about 20 mins – could take longer in a saucepan and watch it doesn’t stick!
- Season with salt / pepper to taste.
I like my beans thick and gloopy so I often get a potato masher out and squish about 1/2 the beans so that the mixture is thicker. If you mash all the beans it becomes like refried beans – mmmm nice!
If you want your beans dirty add some grated cheese and melt it in!
How to use them…
1 On toast or on a jacket potato like regular beans.
2 Make potato wedges (ok or chips) and dollop a load of beans over the top and top off with a little grated cheese.
3 If you go for the thicker bean mix use it to fill tortillas, or burritos, serve with guacamole, salsa & cheese (vegan or regular) and hey you have a Mexican night just add Desperados !
4 Serve in a bowl and scoop up using tortilla chips for a cheeky snack or starter.
5 You could layer it up with lasagne to make a protein packed veggie lasagne.
6 Use it as a sauce with pasta shapes.
If you make a huge batch it freezes really well!