These smoky baked beans are rich, hearty, and full of flavour. With plant-based protein and fibre, it’s spiced with paprika and cayenne for warmth and depth. Delicious on its own or topped with eggs, olives, and yoghurt for an extra boost. P.S. If you want to follow along with Megan, check out her recipe video on Instagram here.
Ingredients
- 2 tbsps of extra virgin olive oil
- 3 cloves of garlic, minced
- 1 tbsp smoked paprika
- ¼ tsp of cayenne pepper
- 1 x 400g tin of tomatoes
- 2 x 400g tins of mixed beans, drained and rinsed
- 4 x sun-dried tomatoes, roughly chopped
- 1 tbsp of tamari or soy sauce
- 1 tsp sweetener of choice, we’ve used a medjool date mashed
Optional toppings
- 4 eggs, poached/fried/scrambled
- 40g black olives, sliced
- Thick natural yoghurt (We used Bio&Me Original Kefir Yoghurt)
Method
- In a non-stick frying pan, warm the oil over a low-medium heat. Add the garlic and spices and saute for a few minutes.
- Add the tinned and sun-dried tomatoes and simmer for 5-10 mins. If you like a smoother consistency, blend with a handheld blender or blitz in a blender for 20-30 seconds.
- If using a blender, transfer back into the pan, add the beans, and cook for another 5 mins.
- Finally, add the tamari or soy sauce and sweetener. Simmer for a few minutes and season to taste.
- Plate up the beans and top with eggs, black olives and a dollop of yoghurt.
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