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Ostrich potjie with creamy polenta and brown bay leaf butter

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Spanish inspired baked beans

Beans recipes

Spanish inspired baked beans

1 hour and 15 minutes

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Spanish inspired baked beans

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus overnight soaking time

Cooking Time 1 hour and 15 minutes

Ingredients

3 T olive oil
1 onion, chopped
4 cloves garlic, chopped
1 t coriander seeds
1 t cumin seeds
2 red chillies, chopped
1 T smoked dried chilli flakes
2 bay leaves
150 g dried white kidney beans, soaked overnight and drained
2 Woolworths chipotles in adobo, chopped
1 x 70 g can tomato paste
1 x 400 can tomatoes, chopped
1 t smoked paprika
2 t Woolworths Lazy Kettle hickory liquid smoke
3 cups beef stock
salt, to taste
mint, chopped, for serving
feta, for serving
coriander, chopped, for serving
polenta, for serving

Method

1. Preheat the oven to 180°C. Heat the oil in a large clay or ovenproof pot. Fry the onion until soft. Add the garlic, coriander and cumin and cook for 1 minute. Add the remaining ingredients and bring to a boil.

2. Cover and bake for 1 hour. Season. 3 Serve with the mint, feta, coriander and polenta.

Find more beans recipes here

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana