Anyone who knows me knows beans are very high on my list of favourite foods.
Kidney, fava, pinto, black, I don’t discriminate, I love them all, and they’re so versatile! You can have them in salads, soups, stews and more, and for breakfast, lunch or dinner.
Today, i’m doing my take on baked beans in a smokey tomato sauce. I’ve used leftover Christmas ham, but you could use last night’s roast, or swap with chickpeas if you don’t eat meat.
If you’re feeling fancy, you can serve them with some seeded toast, avocado and roasted cherry tomatoes on the vine.
They’re warming, comforting and full of flavour, and as a batch-cooking recipe, they’re great for hosting guests.
1 large onion, diced
3 cloves garlic
1 tin drained and rinsed black beans
1 tin drained and rinsed kidney beans
300 grams of leftover ham, diced
1 tin diced tomatoes
1 cup passata
Small bunch fresh Italian parsley
1 teaspoon smokey paprika
1 teaspoon chilli flakes
1 teaspoon dried oregano
1/2 teaspoon thyme
Salt and pepper to taste
In a saucepan, sauté diced onion and garlic in a splash of olive oil until softened. Add paprika, oregano and thyme, and cook for a minute or until fragrant. Add ham and beans and mix well until coated in spiced.
Add tinned tomatoes and passata and season to taste. Simmer for 15 minutes until reduced. Stir through chopped parsley.
Serve warm with toast, avocado and roasted cherry tomatoes.