These have become a regular addition to the brunch table in my house. When it comes to making your own baked beans, you can go chunky with lots of tomatoes and onions, or keep it simple, like these. The mustard seeds create a lovely popping texture, and the paprika gives them a deep smokey flavour.
Serves 4
Ingredients:
1 tsp of olive oil
2 tsp mustard seeds
2 400g tins of butter beans
2 tsp smoked paprika
2 garlic cloves
2 tbsp tomato puree
1.5 tsp molasses
200ml boiling water
2 large plum tomatoes
Salt and pepper
Handful of chopped parsley
Method:
- Finely chop your garlic, then fry in a pan with a little olive oil for 1-2 minutes
- Once it begins to cook, add in your mustard seeds and smoked paprika, and lightly fry for 30 seconds, until the spices release their fragrance
- Now, add the tomato puree, and the two tomatoes, chopped into 1cm pieces and lightly fry for another minute before adding in 150ml boiling water – the rest will be used later, if required
- Add in the beans and then bring the mix down to a gentle simmer
- Season with salt, pepper and add in the molasses – more or less depending how sweet you like your beans
- After 5 minutes, the beans should be warmed through and ready to serve – if you would like them a little more ‘saucy’, continue to add a little more water until you reach the desired consistency
- Serve with freshly chopped parsley on buttery sourdough
Game Changer: turn them into a dinner dish, piling the beans high on a sweet potato, topped with some feta cheese and toasted pumpkin seeds.
Fuel your body happy 