Cheesy baked beans
Serves 4 / Hands on time 15 mins / Total time 45 mins / V
1 tsp rapeseed oil
1 small red onion, diced
2 garlic cloves, peeled and chopped
½ tsp smoked paprika
1 can borlotti beans, rinsed and drained
1 tbs tomato purée
1 can chopped tomatoes
1 tbs red wine vinegar
1 tsp brown sugar
100g vegetarian medium cheddar, grated
Handful fresh parsley, chopped
Bread to serve
1. Preheat an oven to 180°C/160°C fan/ 350°F/gas mark 4. In a large oven-proof casserole dish, sweat the onions and garlic in a tsp of rapeseed oil on a medium to hight heat with the lid on for 5 minutes. Remove the lid and add ½ a tsp of smoked paprika, a good pinch of salt and a dash of water. Stir and cook for a further 2 minutes uncovered.
2. Add the tomato purée and stir in the chopped tomatoes, beans and red wine vinegar. Season with salt and pepper, sprinkle with a tsp of brown sugar and stir.
3. Place the lid on ajar and bake in the oven for 30 minutes. Meanwhile grate the cheese and chop the parsley.
4. Remove the beans from the oven and sprinkle evenly with the grated cheese. Pop the lid back on ajar and bake in the oven for a further 5 minutes. Once melted, removed from the oven, sprinkle with chopped parsley and spoon out onto hot buttered toast.
If you’ve had a go at making my baked beans or any of my other recipes, I’d love to hear about it @corrieheale email@example.com
V– Vegetarian ❄– Suitable for home freezing once cooled. Consume within 3 months.