HOME­MADE BAKED BEANS

Some dishes are worth spring­ing out of bed for, even on cooler morn­ings. These whole­some baked beans are a sat­is­fy­ing meal that can lure us into the kitchen at any time of day.

donna hay - Fresh + Light - - Contents - pho­tog­ra­phy CHRIS COURT styling JUS­TINE POOLE

These tasty, sim­ple recipes are full of pro­tein and fi­bre, per­fect for any meal of the day

Beans may be lit­tle, but they’re packed full of pro­tein and fi­bre. Bet­ter yet, they count to­ward your daily serv­ings of veg­eta­bles, too.

smoky chilli baked beans

1 ta­ble­spoon ex­tra vir­gin olive oil

1 onion, thinly sliced

4 cloves gar­lic, thinly sliced sea salt and cracked black pep­per

2 tea­spoons smoked pa­prika

1 tea­spoon ground cumin

¼ tea­spoon dried chilli flakes, plus ex­tra to serve 400g can four bean mix+, rinsed and drained 400g can chick­peas (gar­ban­zos), rinsed and drained 2 cups (500ml) tomato puree (pas­sata)

1 cup (250ml) wa­ter co­rian­der (cilantro) leaves, to serve nat­u­ral Greek-style (thick) yoghurt, to serve whole­meal flat­breads, to serve Pre­heat oven to 180°C (350°F). Heat the oil in a large heavy-based oven­proof fry­ing pan over medium heat. Add the onion, gar­lic, salt and pep­per and cook, stir­ring, for 5 min­utes or un­til soft­ened. Add the pa­prika, cumin and chilli and mix to com­bine. Add the beans, chick­peas, tomato puree and wa­ter and bring to a simmer. Cover with a lid and place in the oven. Cook for 30 min­utes or un­til slightly re­duced and thick­ened.

Top the beans with co­rian­der, yoghurt and ex­tra chilli, and serve with flat­breads. SERVES 4.

+ Four bean mix is a com­bi­na­tion of red kid­ney beans, chick­peas (gar­ban­zos), baby but­ter (lima) beans and but­ter (lima) beans.

tomato and kale but­ter beans

2 ta­ble­spoons ex­tra vir­gin olive oil

1 red onion, finely chopped

2 cloves gar­lic, crushed sea salt and cracked black pep­per

2 x 400g cans but­ter (lima) beans, rinsed and drained 400g can chopped toma­toes

½ cup (125ml) wa­ter

1 tea­spoon finely grated lemon rind

2 cups (50g) chopped kale leaves finely grated pecorino, to serve Heat the oil in a large deep-sided fry­ing pan over medium heat. Add the onion, gar­lic, salt and pep­per and cook, stir­ring, for 5 min­utes or un­til soft­ened. Add the beans, tomato, wa­ter and lemon rind, cover with a lid and cook for 20 min­utes or un­til slightly re­duced and thick­ened. Add the kale and toss un­til wilted. Top with pecorino to serve. SERVES 4.

smoky chilli baked beans

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.