Recipe: Smokey Beans
Satisfying homemade smokey beans, great simple recipe that can be eaten in many ways – for breakfast with eggs, on toast, as part of a Mexican wrap or a side dish to meat.
1 white onion, chopped fine
1 clove garlic, minced
2 spring onions, chopped fine
1 large carrot, grated
1 tbsp smoked paprika
1 tsp cumin
1 tsp coriander powder
1 tbsp chipotle paste
1 red chilli, chopped fine
1 tbsp tomato paste
1 tin tomatoes
1 tbsp treacle (molasses)
250ml light vegetable stock
1 x 400g tin borlotti beans, drained
1 x 400g tin haricot or cannellini beans, drained
1 x 200g tin kidney beans, drained
Salt and cracked black pepper
Coriander leaves for garnish (optional)
- In a crockpot or heavy based saucepan, fry onion in olive oil until sweated down. Add carrot and continue to cook until both are juicy and soft.
- At this point you might need to add a splash of oil to loosen and allow for dry spices to cook and absorb. Now add spring onions, garlic, cumin, paprika, coriander powder and fry a couple minutes until fragrant.
- This next part is very important to developing flavour: Add tomato and chipotle paste and cook until darkened and sticky. It might look like it’s burning but the darker the paste the more smokey and deep in flavour the beans will be. When ready follow with tinned tomatoes, vege stock, chilli, salt, pepper and treacle, stir, bring to the boil then cover and simmer for 15 minutes.
- Remove lid and add all your beans, combing well. Bring back to the boil then cover and simmer a further 15 minutes.
- Let rest 5 minutes before serving. Sprinkle with some fresh coriander if you desire.
- Beans can be kept in the fridge for 3 days.