Recipe Of The Week: Homemade Spicy Baked Beans

Once you’ve made your own baked beans, there’s no going back! Vegetarian, vegan, gluten and dairy free, these delicious beans are perfect for all!

To make these delicious spicy baked beans, you’ll simply need….

• 2 tins Cannellini or Haricot beans; drain and well rinsed
• 4 cloves Garlic
• 1 large Sweet Red Pepper, finely sliced in small pieces
• 1 large Onion finely chopped
• 500ml Passata
• 2 tsps Paprika
• 1/2 tsp Smoked Paprika
• Pinch Cayenne Pepper (optional)
• Olive Oil
• 1 tsp salt
• 1 small bunch flat leaf parsley – finely chopped for garnish

Here’s how…..

Heat oil in a large saucepan over a moderate heat and add the onions and garlic; cook for approximately 5 minutes, allowing them to “sweat” until they are soft, stirring to ensure it doesn’t stick or brown. Add the peppers and the paprika and cayenne (if using) and cook for a further minute before. Add the beans and passatta; bring to the boil and reduce heat and allow to gently simmer for approximately 15 mins, until the sauce has thickened slightly.

Sprinkle with chopped parsley and serve.

Serving Suggestions:

• Serve with cubes of Feta cheese sprinkled on top
• Serve with thick slices of pan-fried Halloumi cheese
• Arrange the beans in thin layer in a large frying pan and gently break an egg over the beans. Add as many eggs as the pan will allow and leave to cook for 5 mins over a low heat. Cover the pan to ensure the eggs cooks properly. Serve with crusty bread as a breakfast, brunch or light meal

Nutritional Nugget

Cannellini beans and Haricot beans are part of the Legume family of vegetables. To find out why these should be part of your healthy diet, CLICK HERE.

May Simpkin is a BANT registered Nutritional Therapist with a Masters Science degree in Personalised Nutrition. She is an experienced clinician and Head of Wellbeing at Grace Belgravia, London., as well as Chair of the Continual Professional Committee at BANT, the British Association for Applied Nutrition and Nutritional Therapy . She is also registered with IFM, The Institute for Functional Medicine and a member of the RSM, The Royal Society of Medicine.

For more recipes visit: www.maysimpkin.com
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