Sweet and smokey, these nutritious, flavour and fibre packed baked beans top any canned version. With so many ways to enjoy them, you can double the recipe to make more and fridge or freeze portions for the days and weeks ahead.
Total time to make : 20 minutes
Servings : 3
2 tbsp olive oil
1 onion, diced
60g chorizo, diced
1 garlic clove, diced
2 sprigs of fresh thyme, leaves stripped
1 tsp smoked paprika
1 x 400g tin butter beans, drained and rinsed
1 x 400g tin chopped tomatoes
2 tbsp maple syrup
Salt and pepper, to season
Handful of chopped parsley, to garnish
Heat the olive oil in a heavy based saucepan over a medium heat. When the oil is hot, add in the onion and saute until soft. Add in the chorizo, garlic, thyme leaves and paprika. Cook for 2 - 3 minutes until the chorizo starts to crisp up.
Pour in the butter beans, chopped tomatoes, maple syrup and a good pinch of salt. Bring to the boil and then reduce to a gentle simmer for about 10 minutes. Taste for seasoning and adjust as necessary.
Serve on garlic rubbed sourdough, piled onto a baked potato, inside a quesadilla or toast, topped with a fried egg or with a grating of parmesan - or simply as a nutritious and filling side dish.
10g protein, 25g carbs, 16g fat
Good to know:
Skip out the chorizo to make these veggie and vegan friendly
You can use other beans (red, kidney, cannellini, chickpeas or a mix of any)
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months