The bean re­boot

Spicy hari­cots on toast with ap­ple and cu­cum­ber salsa

The Guardian - Feast - - Yotam Ottolenghi -

Soak Overnight Prep 20 min Cook 1 hr 15 min Serves 4-6

200g dried hari­cot beans, soaked overnight in plenty of cold wa­ter 2 tbsp veg­etable oil 1 large onion, peeled and finely diced 6 gar­lic cloves, peeled and finely chopped 1 jalapeño chilli, de­seeded and finely chopped 1 tsp ground cumin 1 tsp ground cin­na­mon 7g dried chipotle chilli (about 2 small chill­ies) 40g tomato paste 2 tbsp soft light brown sugar 2 tbsp ap­ple-cider vine­gar 4-6 slices sour­dough, toasted Salt

For the salsa

1 green ap­ple, cored, peeled and chopped into 1cm dice

1 Le­banese cu­cum­ber (or ⅓ reg­u­lar cu­cum­ber), de­seeded and chopped into 1cm dice

2 spring onions, trimmed and finely sliced

5g mint leaves, roughly torn

1 tbsp olive oil ½ tbsp lime juice

Th­ese baked beans are warm, com­fort­ing and ideal as a hearty brunch on toast or as a side dish to an epic bar­be­cue spread. Just re­mem­ber to soak the dried beans overnight. The smoky chipotle adds a ro­bust flavour that makes this taste meaty de­spite it be­ing ve­gan. The beans will keep for sev­eral days in the fridge: just re­heat with a splash of wa­ter to loosen. The salsa is a great ac­com­pa­ni­ment, but a dol­lop of yo­ghurt or soured cream would work, too.

Drain the beans, dis­card­ing the wa­ter. Heat the oil in a heavy-based saucepan on a medium flame, then fry the onion un­til soft and nicely browned – about seven min­utes.

Add the gar­lic, jalapeño and spices, cook for a minute, then add the beans and a litre of wa­ter. Bring to a boil, then turn the heat to low and leave to sim­mer slowly for 50 min­utes, un­til the beans are soft but still hold their shape.

Mean­while, put the dried chilli in a small bowl, cover with about 150ml boil­ing wa­ter and leave to soak for 30 min­utes. Lift out the chilli – re­serve the soak­ing liq­uid – then dis­card the stem and seeds. Put the chilli and two ta­ble­spoons of the soak­ing liq­uid in a spice grinder or small food pro­ces­sor, and blitz to a smooth puree.

Add the blitzed chipotle, tomato paste, sugar, vine­gar and a tea­spoon and a half of salt to the beans, turn up the heat to medium and cook for 10 min­utes, un­til thick­ened and rich.

Just be­fore serv­ing, toast the sour­dough and mix all the salsa in­gre­di­ents in a bowl with an eighth of a tea­spoon of salt. Pile the hot beans on the toast, and serve with the salsa on top or along­side.

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