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Homemade smoky baked beans
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1 tbsp olive oil
1 onion, finely diced
1/2 red pepper, deseeded and finely diced
1 clove garlic, finely grated
2 tsp smoked paprika
1 tbsp Duchy Organic Tomato Purée
3/4 x 680g jar Essential Passata
2 tsp Worcestershire sauce
2 tsp molasses
2 x 400g cans cannellini beans, drained
500g pack No.1 White Sourdough Bread
Butter, for spreading
Chilli flakes, to serve (optional)
Flat leaf parsley, chopped, to serve (optional)
1. Preheat the oven to 220ºC, gas mark 7. Warm the oil in a medium ovenproof casserole over a medium heat.
2. Once hot, add the onions and a pinch of salt, then cook for 4-5 minutes until softened. Add the red pepper and garlic, and cook for a further 3-4 minutes, before adding the smoked paprika, tomato purée and passata.
3. Stir well and cook for 8-10 minutes, then cover
and turn the heat to low. After another 5-10 minutes, stir in the Worcestershire sauce, molasses and cannellini beans. Cover and place in the oven for 25-30 minutes, until thickened and piping hot.
4. Toast the sourdough and spread with butter. Top with the beans and garnish with chilli flakes and parsley, if liked.
Typical values per serving:
source of fibre/1 of your 5 a day