Smokey BBQ Beans

Prep time: 45 mins | Serves: 2-4

Ingredients:

• 400g mixed beans (cannellini, haricot, or kidney – drained)

• 150g onion, finely diced

• 10g garlic, chopped

• 20g olive oil

• 80g tomato purée

• 200g passata or chopped tomatoes

• 80g dark brown sugar

• 40g apple cider vinegar

• 40g BBQ sauce

• 10g Dijon mustard

• 5g smoked paprika

• 3g ground cumin

• 6g sea salt

• 2g freshly ground black pepper

• 100g water (to loosen if needed)

Method:

1. Heat olive oil in a pan over medium heat. Add onion and garlic, cooking until soft and fragrant.

2. Stir in the tomato purée and cook for 1 minute to deepen the flavour.

3. Add the passata, brown sugar, cider vinegar, BBQ sauce, mustard, paprika, cumin, salt and pepper. Simmer gently for 10 minutes.

4. Add the beans and stir well to coat. Reduce heat and cook for 20 minutes, adding a splash of water if it becomes too thick.

5. Taste and adjust seasoning — more vinegar for tang, sugar for sweetness, or paprika for smokiness.

Storage:

Once cool, store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently until piping hot before serving. Perfect with grilled meats, eggs, or buttery toast.