I have to admit a certain brand of baked beans is a meal accompaniment I have come accustomed to as a student. Beans are a rich source of protein as well as fibre and relatively inexpensive. This recipe is a great alternative to canned baked beans, which are often high in sugar and salt!
(Serves 2)
- 1 Medium red onion finely chopped
- 1 Large beef tomato cut into chunks
- 50g Cherry tomatoes cut in half
- 2tsp. Tomato puree
- 150ml Water
- 1 Garlic clove finely chopped
- 1tbsp. Worcestershire sauce
- 1 400g Tin of butter beans drained
- 1tsp. Extra virgin olive oil
- 1/2tsp. Cayenne pepper
- ½tsp. Cumin powder
- 1/2tsp. Oregano
- 1tsp. Lemon rind
- Salt & Pepper
- Heat the oil in a pan on a medium heat
- Add the onions and cook till translucent
- To the pan add the garlic, beef tomato, tomato puree, Worcestershire sauce, cumin and cayenne pepper and cook for 5 minutes until the tomatoes start to break down
- Add salt & pepper to taste as well as your beans
- Turn the heat down to low, add the water and simmer for 30 minutes with the lid on
- Finally stir in your cherry tomatoes and lemon rind and your baked beans are now ready!
I had mine with an egg and chicken sausages, but they would also be great as a side with grilled chicken or a piled on top of a baked sweet potato…
