Homemade Vegetarian Spicy Baked Beans
Making your own homemade spicy baked beans is incredibly easy and infinitely more healthy, nutritious and of course delicious than regular shop-bought varieties!! Vegetarian, Vegan, Dairy free and Gluten free, this dish ticks all the boxes and is so versatile; you can use it as a veggie side with grilled/baked chicken or fish or as a topping for nachos, but it’s hearty enough as a main meal on its own with some crusty bread or on toast with a fried egg on top (divine!). It freezes well, so don’t be afraid to make a big batch!
Ingredients
To make these delicious spicy baked beans, you’ll simply need….
- 2 tins Cannellini or Haricot beans; drain and well rinsed
- 4 cloves garlic
- 1 large sweet red pepper diced
- 1 large onion finely chopped
- 500 ml passata
- 2 tsp paprika
- 1/2 tsp smoked paprika
- Pinch cayenne pepper optional
- 2 tbsp olive oil
- 1 tsp salt
- 1 small bunch flat leaf parsley – finely chopped for garnish
Instructions
Here’s how…..
- Heat oil in a large saucepan over a moderate heat and add the onions and garlic
- Cook for approximately 5 minutes, allowing them to “sweat” until they are soft, stirring to ensure it doesn’t stick or brown.
- Add the peppers and the paprika and cayenne (if using) and cook for a further minute before.
- Add the beans and passatta
- Bring to the boil and reduce heat and allow to gently simmer for approximately 15 mins, until the sauce has thickened slightly.
Sprinkle with chopped parsley and serve.
Notes
Serving Suggestions:
Serve with cubes of Feta cheese sprinkled on top Serve with thick slices of pan-fried Halloumi cheese Arrange the beans in thin layer in a large frying pan and gently break an egg over the beans. Add as many eggs as the pan will allow and leave to cook for 5 mins over a low heat. Cover the pan to ensure the eggs cooks properly. Serve with crusty bread as a breakfast, brunch or light meal