home made baked beans with chipotle

Beans are front-line soldiers in your culinary arsenal and pack a huge nutritional punch. They are super affordable and loaded with fiber. I mean loaded. They offer protein – which is especially important if you are vegan or vegetarian and all round should be included more in our diets. This recipe for home made baked beans with chipotle is delicious and fantastic served on toast for lunch or a light supper. I’ve kept this recipe vegan, but add an egg, bacon or cheese if you want more protein in the mix.

Beans can be a bit bland which is why they need lots of flavour attention. I’ve loaded in a few of my faves here. You can really adjust this recipe to your flavour preference adding more or less sugar or chilli. I kind of like the sweetness here. The spicy chipotle has me dreaming of eating this cowboy-style over an open fire and under the stars.

I’ve used a lidded cast iron skillet and you can cook this in the oven or on your stovetop. I prefer the oven because then I can forget about it. If they are on the stove just take a peek every now and again to ensure they aren’t catching on the bottom of the pan.

If you can’t get hold of chipotles, add 2 tablespoons of chopped pickled jalapeno and a teaspoon of dried chilli flakes (preferably smoked).

Recipe – serves 4

• 3 Tbsp olive oil
• 2 red onions, finely chopped (about 2 cups)
• 1 carrot, grated (I like to load the veg where I can)
• 4 cloves garlic, crushed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 Tbsp tomato pastes
• 1 Tbsp Worcestershire sauce
• 1 tsp Dijon mustard (or any mustard)
• 1 Tbsp Chipotle in adobo sauce, chopped
• 1 tin tomatoes blitzed to smooth or same quantity tomato passata
• 1 Tbsp brown sugar
• 1 Tbsp maple syrup
• Salt & pepper
• 2 x 400gm tins of beans, drained (cannellini, red kidney or black beans)
• 2 medium sprigs of rosemary
• Toast to serve

Preheat the oven to 180c / 350 F

Heat a large lidded skillet with the olive oil and fry the onions and carrot until they soften, about 6 – 8 minutes. Put the lid on to generate steam and moisture and prevent over browning. Add the garlic and fry for a further minute.

Add the tomato paste, cumin, smoked paprika, Worcestershire sauce, mustard and chipotle and mix. Add the tomatoes, sugar, maple syrup and the drained beans and season to taste with salt and pepper. Add additional chilli if you like it hotter. Add the rosemary stalks and submerge these in the sauce.

Put the lid on the dish and bake in the oven for about 30 – 40 minutes. You can check it once during this time to give it a stir.

Remove the rosemary stalks and serve hot on toast. Add grated cheese, a fried egg or any other accompaniment you desire. Bacon and sausages would go well here too.

Other delicious recipes with pulses & beans

Chickpeas & chorizo with sherry

Chickpea & chorizo shakshuka

The famous hummus recipe by yotam ottolenghi and sami tamimi

3 bean soup with fresh basil and watercress

Pizza hummus

 

 

 

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