Baked Beans

Napolina Five Bean Salad

Serves 4 as a side dish

This is an easy and quick dish to prepare. It’s great as a snack on toast and a brilliant accompaniment to barbequed or grilled meats and poultry or baked pork chops or ribs. It is packed full of flavour and is some 10 times better than any shop-bought baked beans.

One caveat, though. It has a quite musty taste which comes from the smoked paprika. Not everyone likes that – including LW – but I love it and can happily eat mounds of these beans.

This dish is vegetarian and vegan as long as the ketchup is vegan.

2 tablespoons olive oil
2 red onions, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
3 tsp smoked paprika
3 x 400g tins of mixed beans, with their water
A large pinch of dried chilli flakes
50g dark brown sugar
125g tomato ketchup
3 tablespoons white wine or cider vinegar

In an oven-proof casserole, heat the oil and cook the onion until softened, approx. 10 minutes. Add the garlic and cook for 1 minute. Add the smoked paprika and stir fry for 30 seconds. Add all of the other ingredients, bring to a boil and then cook in the oven, uncovered, for 30 to 40 minutes or so, by which time the sauce should be sticky.

Posted in Garnishes & Side Dishes, Recipes, Vegan Dishes, Vegetarian Dishes.

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