Comforting and easy to adapt, our Contributing Food Editor Emily Jonzen’s nourishing and delicious recipe is a lockdown go-to
RECIPE, STYLING AND IMAGE: EMILY JONZEN
A basic staple recipe which can easily be added to, and is always comforting and satisfying. I used some chorizo this time because I had some, but you could use chopped bacon as alternative or a little extra smoked paprika if you’re vegetarian or vegan.
These beans can also form the basis of a more substantial veg or meat-based chilli (add veg such as peppers, squash etc. before adding the tomatoes, or mince at the same stage). You could even add more stock and braise chicken thighs, diced lamb or pork shoulder in the beans. Slowly cook in the oven at 160°, until tender.
Smoky ‘Baked’ Beans
- 2 tbsp oil
- 1 onion, peeled and finely chopped
- 1 carrot, peeled and finely grated
- 1 stick of celery, finely chopped (optional – it just provides good base flavour)
- 50 g chorizo / pancetta / smoked bacon, diced (optional)
- 2 cloves of garlic, peeled and crushed
- 1.5 tsp ground cumin
- 1.5 tsp smoked paprika
- 1 tsp chipotle paste / chilli flakes to taste (optional)
- 1 tbsp tomato purée
- 1 tin tomatoes (whole plum or chopped)
- 250 ml stock (veg or chicken)
- 2 tins beans (haricot, borletti & canellini all work well)
- A pinch of sugar / 1-2 tsp tomato ketchup
Extras to serve
- Serve over toast, rice or other grains. Chopped avocado, grated cheese, crème fraiche (regular or oat) and jalapeños all make great additions.
- Heat the oil in a large saucepan. Add the onion, carrot, celery (if using) and chorizo / bacon (if using). Cook gently for 10-12 minutes, until completely softened. Add the garlic, cook for 1 minute, then add the cumin, paprika and chipotle / chilli (if using) and cook for a further minute, until fragrant.
- Stir through the tomato purée, tin of tomatoes, stock and beans. Bring up the boil and lower the heat to a simmer. Cook gently for 10-12 minutes, until thickened and reduced. Season to taste. To balance things out, add a pinch of sugar / ketchup (don’t knock it ‘til you’ve tried it!)
Discover more of Emily Jonzen’s delicious recipes here…