I can’t BS you. I’m a terrible liar. So, I’m going to be upfront with you. This recipe has one big problem. A problem, possibly so big it’s going to put you off trying it out. These smoky baked beans are so good that if you try them, there’s a large possibility that you will never be able to eat a tin of supermarket branded baked beans again.
The good news though, this beans recipe is incredibly easy – and better for you! 9 ingredients into a pan and warm through and serve it up. Or if you’re more particular like me, I make the beans a day ahead of time and heat them up the day I need them – this way the flavours all gel together and I promise you’ll have café style beans (maybe even better, I’m bias) for a fraction of the cost.
I like to use a combination of Borlotti beans and butterbeans but you can use either on their own too. Smoked paprika and chipotle bring the smokiness and a touch of spice, while maple syrup and worcestershire sauce provide the sweetness that haves everyone wanting seconds.
Serve the beans loaded on top of fresh sour dough with few slices of avocado, sprinkle with fresh rocket. A tiny blob of natural coconut yoghurt is optional.
This meal freezes well and is a great one for batch cooking, simple double or triple and you’ll have beans to feed you all week. They also go wicked in a toastie with melting vegan cheese.
If you make this recipe, I would love your feedback, Feel free to drop a comment below or comment on my social media channels Or you can even tag me in your creations #theplantritionist I would love to see what you’re all getting up to in your kitchens, so stay in touch
Talitha
x
Rinse the beans and strain off water.
over medium heat, add all ingredients to a saucepan and cook over a low-medium heat for approx 5 - 10 minutes. Taste and adjust seasonings if needed. For an even more intense flavour, cook this a day ahead a store in the fridge and heat them on the day you need them.
Serve with fresh sourdough, rocket and sliced avocado. A small dollop of natural coconut yoghurt is nice too but optional.
Ingredients
Directions
Rinse the beans and strain off water.
over medium heat, add all ingredients to a saucepan and cook over a low-medium heat for approx 5 - 10 minutes. Taste and adjust seasonings if needed. For an even more intense flavour, cook this a day ahead a store in the fridge and heat them on the day you need them.
Serve with fresh sourdough, rocket and sliced avocado. A small dollop of natural coconut yoghurt is nice too but optional.
