What better way to usher in the cooler weather than with a hearty, healthy autumn stew?
This one’s based around the goodness of organic baked beans, deepened with smoked paprika, veg and a splash of stock. Best of all, it’s ready in about 35 minutes, making it perfect for a swift but satisfying midweek meal.
Bionova’s Organic Baked Beans already come in a lightly sweet tomato sauce, so this recipe leans on smoked paprika or chipotle to create a rich, smoky flavour. You can experiment by adding other vegetables – spinach works really well.
Leftovers keep well in the fridge for three to four days and freeze nicely too.
Ingredients
(Serves 4)
2 x 350g jars of Bionova Organic Baked Beans
2tbsp olive oil
1 onion, finely diced
3 garlic cloves, minced
1 red bell pepper, diced
2tsp smoked paprika
1tsp ground cumin
1tsp chipotle paste or
smoked chilli flakes
2tsp tomato purée
400g tin tomatoes, chopped
250ml vegetable or chicken stock
0.5tsp salt
0.3tsp black pepper
2 tbsp fresh chopped parsley or coriander to serve
Method
Heat the olive oil in a large saucepan over a medium heat. Add the onion and cook until soft (about five minutes). Stir in the garlic cloves and red pepper. Cook for another two to three minutes.
Stir in the smoked paprika, ground cumin and chipotle paste (or smoked chilli flakes) and the tomato purée. Cook for a minute until fragrant.
Pour in the tomatoes and vegetable or chicken stock. Stir well, scraping up any browned bits from the bottom of the pan.
Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally, until slightly thickened.
Add the baked beans and stir gently to combine. Heat through for another five to eight minutes.
Add salt and black pepper. Scatter over the parsley or coriander. Serve hot over rice or with crusty bread.
By Bionova