Smoky beans recipe
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- Serves 6
- 7 mins to prepare and 8 mins to cook
- 174 calories / serving
- Freezable
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
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Shop ingredientsEach serving contains
- Energy
- 725kJ 174.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 0.6g
- Sugars
- 5g
of the Reference intake
Carbohydrate 21.2gProtein 9.3gFibre 9.8g
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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.
- See more Bonfire night recipes
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.
