Ingredients
- 1 tbsp of olive oil plus extra for dressing
- 1 red onion, finely chopped
- 1 garlic clove, finely diced
- 2 tsp sweet paprika
- 1 tsp hot paprika
- 1/2 tsp vegetable stock powder
- Salt and pepper to season
- 1/2 can of tinned tomatoes
- 1 can butter beans
- 1 can cannellini beans
- 1 chilli, cut in half, seeds removed
Spicy baked beans
Method
Preheat the oven to 180°C and place an oven proof dish in the oven to heat up.
In a frying pan, heat up a good lug of olive oil (approx. 1 tablespoon) and add the onions.
Turn the heat down to low and sauté onions slowly for 10 minutes until nice and soft. Add the garlic, stir and fry for another minute.
Add the spices, stock, salt, pepper and the tinned tomatoes. Turn up the heat slightly and stir well.
Drain the beans and clean through with some water. Add the drained beans to the fry pan and stir them into the sauce mixture for a minute.
Turn the heat off and transfer the beans into the heated dish in the oven. Place the chillies on top of the beans then place a lid or piece of baking paper on top of the oven dish. Bake for 20 minutes.
After this time, check on the beans, drizzle a bit of olive oil on them and bake for another 10 minutes without the lid.
At this point your beans should be ready! Watch out they will be hot so leave to cool for a couple of minutes then serve with some crunchy delicious bread.
Submitted byKatinka Day
Tips and Tricks
Too many onions? Onions stored in pantyhose will last as long as 8 months. Put onions in pantyhose, and tie knots between onion, and hang in a cool dry place.
This is a perfect leftovers recipe as the beans will store well for several days in your fridge. Use clear, airtight containers for best results.
Leftover tinned tomatoes freeze well and can be popped into pasta sauces, casseroles or soups. Place in a labelled airtight freezer bag for ease of use and to make defrosting easy.
