Smoky baked beans with aubergines
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.
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 cloves of garlic finely chopped
- 1 teaspoon soy sauce use tamari for gluten free option
- 1 teaspoon smoked paprika
- 1 teaspoon mustard powder
- 1 tablespoon maple syrup
- 1 tablespoon tomato purée
- 1 aubergine (eggplant) chopped, peeling is optional
- 800 g tinned chopped tomatoes 2 regular tins
- 480 g tinned haricot beans (navy beans), drained 2 regular tins (drained weight)
- Salt and pepper to taste
Instructions
- 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.
Notes
*If you use an ovenproof pan for this stage you can save on washing up later.
Nutrition
Calories: 195kcalCarbohydrates: 35gProtein: 9gFat: 3gSaturated Fat: 1gSodium: 250mgPotassium: 787mgFiber: 13gSugar: 9gVitamin A: 338IUVitamin C: 16mgCalcium: 115mgIron: 4mg
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