Smokey homemade baked beans is one of the most scrumptious dishes. I can’t believe I haven’t designed this recipe earlier. Smokey and spicy from the chipotle and paprika.
It is a great companion for your meat-free days, vegan & gluten free.
Perfect addition to breakkie too, sprinkle this bad boy with feta and add a couple of poached eggs and spinach and you have a winning start to the day. Serve as a vegetarian style fajita with all of the toppings.
But can also be sided with a meat dish, try it with my roast chicken recipe.
The best news ever is it costs no more than $5 to make and hopefully I have designed it with available ingredients from the pantry. A faultless breakfast, lunch or dinner.
1 Onion, finely diced
1 Red Chilli, finely diced
2 Garlic Cloves, crushed
1 Carrot, finely sliced
80g Chipotle in Adobo Sauce
Heaped Tbsp Paprika
1 Tin Mixed beans, washed
1 Tin diced tomatoes
1 Cup Water
1 Tsp Stock Powder
1/3 Cup BBQ Sauce
3-4 Sprigs Rosemary
- Pre-heat oven to 180c. In a heat proof baking dish (that can sustain the heat of the hob) add a couple of glugs of olive oil over the hob at medium heat. Add onion, chilli, garlic, carrots and let them sweat for 3-5 minutes until onions are soft.
- Add paprika and chipotle and stir well into onion mix, let it simmer for 1-2 minutes.
- Before adding beans, diced tomatoes, water and stock. Bring to a simmer before adding BBQ sauce. Stir well, sprinkle the rosemary on top and pop in the over for 35 minutes, when top is a little crispy and edges are charred.