Here’s a way to up-level the almost cliché of budget meals, for Brits at least; beans on toast. My way to have a gourmet dinner after a long day of work.
To make, you’ll need:
- 1 tin of baked beans in tomato sauce
- 1 tin/ carton of butterbeans
- 2tbs tomato purée
- 1tbs sundried tomato paste (optional)
- 1tbs dried rosemary
- 1tsp chipotle chilli powder
- 1tbs smoked paprika
- 2tsp garlic infused oil
- Splash of liquid smoke
- Sprinkle of smoked salt (optional), (I used Falk smoked salt flakes)
For the toast:
- Any bread really, but I’d recommend a nice crusty sourdough
- Vegan butter
The recipe couldn’t be any easier, start by heating your pan on the hob on medium. I’d recommend putting the oven on around the same time, to a temperature of 180°C. You could do the whole dish on the hob, but if you’re using a cast iron Dutch oven, like myself then I advise you should finish them in the oven. As I’m using tinned butterbeans, they can have a strange aftertaste to them and by putting them in the oven to finish, removes that taste and also concentrates the sauce to make a more gourmet dish.
Once the pan is heated up add in your baked beans, just as you would if you were making conventional ‘beans on toast’ and add in the tomato purée, paste and the array of spices. Stir and leave the spices a couple of minutes to cook-out into the tomato sauce. During this time, you should open and drain the butterbeans, but crucially don’t throw the liquid, or aquafaba away- you can use it to thicken up sauces, soups etc.
Add in the drained beans and stir them through the sauce. Leave for a minute or two on the hob before placing the pan in the oven. Place them on a timer for 8 minutes. Whilst the beans are doing their thing in the oven, get the toast ready and buttered. When it’s time to take the beans out, stir throughly and serve. Finish with a sprinkle of smoked salt. I’d recommend pairing the hearty dish with an equally robust IPA.
Feel free to be creative with this recipe, why not add in a pinch of onion powder, a spoonful of mustard or even a splash of beer, the possibilities are endless!