The People - - LIFESTYLE -

SPANISH BAKED BEANS Serves up to six. In­gre­di­ents 480g dried great north­ern beans, cooked (navy or can­nellini are sim­i­lar),1 bay leaf, 60ml olive oil, 1 brown onion, sliced, ½ red bell pep­per, diced, ½ green bell pep­per, diced, ½ fen­nel bulb, sliced, 2 gar­lic cloves, minced, 1tsp thyme leaves, 1tsp smoked pa­prika, ½ tsp chilli flakes, pinch of saf­fron threads (op­tional), ½ tsp cumin seeds, 2tsp salt, 1tbsp tomato puree, 1tbsp sherry vine­gar, 400g tinned diced toma­toes, 500ml veg stock or wa­ter, 1tsp brown sugar, 1tbsp ca­pers, pep­per, hand­ful of flat-leaf pars­ley, chopped, to gar­nish. Method 1 Put beans in a pan, cover with wa­ter, add bay leaf and boil over a high heat un­til just cooked. Drain, set aside. Re­move bay leaf. 2 In an­other pan, heat the oil and fry onion, pep­pers and fen­nel un­til lightly golden. Add gar­lic and thyme, cook for one minute. 3 Mix in spices, salt and tomato paste. Cook for one minute. Deglaze pan with vine­gar and add diced toma­toes, stock, brown sugar and ca­pers. Re­duce heat, sim­mer for 30 min­utes. 4 Add beans and sim­mer over very low heat for 30-60 min­utes. Add more stock if needed. 5 Check sea­son­ing and mix in pars­ley.

Taken from Smith & Deli-cious by Shan­non Martinez and Mo Wyse.

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