These smoky baked beans recipe are packed full of flavour. They are hearty and filling and make the perfect vegetarian or vegan topping for a baked potato or a side for your weekend brunch. They're also excellent on toast.
Pre-heat the oven to 120°C (fan)/140°C/gas mark 1.
Heat the olive oil in a large pan*. Add a chopped onion and cook over a low-medium heat for around 10 minutes until soft and turning golden. Stir often.
Add two cloves of chopped garlic and cook for a couple of minutes, stirring well.
Add a teaspoon each of soy sauce, smoked paprika and mustard powder and a tablespoon each of maple syrup and tomato purée. Stir well.
Add a chopped aubergine, reduce the heat to low and cover the pan. Stir occasionally and cook for 15 minutes until the aubergine has softened and started to break down. Add a dash of water if it starts to stick.
Once the aubergine is soft add two tins of chopped tomatoes, drained haricot beans from two tins and some salt and pepper if using.
Put the pan in the oven, or transfer to an ovenproof dish if needed, and cook for 3-4 hours until the aubergine has softened and broken down. Stir occasionally.
Serve hot with toast or on top of a baked potato.
*If you use an ovenproof pan for this stage you can save on washing up later.