Beans recipes
1 hour and 15 minutes
Spanish inspired baked beans
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Spanish inspired baked beans
4
Easy
20 minutes, plus overnight soaking 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.
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana