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.