Baked beans are a staple in my diet these days and I didn’t actually start liking them until around three years ago. Now, I eat them most days and I don’t care what time of the day it is.
However, sometimes I get a little bored of them and that’s when these sweet, smoky, spicy beans were born!
- 1 Tin Mixed Beans
- 1 Tin Cannellini Beans
- 1 Medium Red Onion
- 100g Red Bell Pepper
- 200g Passata or Chopped Tomatoes
- 1/2 Vegetable Stock Cube
- 250ml Water
- 2 Tsp Smoked Paprika
- 1 Tsp Garlic Powder
- 5g Chopped Ginger or 1.5 Tsp Ground Ginger
- 1/2 Tsp Cayenne Pepper
- Handful Fresh Coriander
- 1 Tbsp Maple Syrup
- 1/2 Tsp Sea Salt
- 1/4 Tsp Pepper
Heat a frying pan on a medium heat. When hot enough, spray with oil and toss in the finely diced bell pepper, leave to soften for a few minutes then add in the diced red onion.
Drain the beans and rinse under cold water and add them to the pan, along with the garlic and ginger. Combine the ingredients and leave to cook for around one minute.
Next, add in the rest of the ingredients, turn the heat down low, cover with a lid and simmer the beans until the sauce thickens and the beans soften a little.
All that’s left now is to grab your favourite bread, toast it and load up on these delicious, protein-packed beans. You can even top off with some diced red chilliest & hot hot sauce if you like it hot, like me.
– If you make my recipe, please tag me on social media or comment below and tell me what you thought of it 🤗
© The Hungry Welsh Girl 2017
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