Smokey Vegan Beans
Vegan, Gluten-free, Soy-free, Nut-free
Equipment
- Hob
- Saucepan
- Mixing spoon
- Garlic press
Ingredients
- 2 cloves garlic
- 1 tbsp Olive oil
- 1 tbsp Smoked paprika
- 400 grams Passata Substitute: blended tin of chopped tomatoes
- 1.5 tbsp Tomato paste
- 400 grams Cannelloni beans drained and rinsed
- 1.5 tsp Mixed herbs
- Salt To taste
- Pepper To taste
- 100 ml Vegetable stock
- 1-2 tsp Hot sauce (green Tabasco) Optional
Instructions
- Heat olive oil saucepan on medium-high heat until the pan is warm
- Add in the minced garlic and begin to brown (about 2 minutes)
- Reduce the heat to medium and then add the passata, canneloni beans and seasoning to the pan containing the garlic and gently warm through (about 10 minutes), making sure to stir intermittently
- Whilst cooking, add boiling water to the vegetable stock to create the 100ml measurement
- Add the diluted vegetable stock and tomato paste to the pan, turn up the heat to high, and stir continuously for a further 5-10 minutes (it will begin to reduce thicken)
- Remove the saucy bean mixture from the heat and add in the hot sauce (optional)
- Serving suggestion: over two slices of toasted bread
- Enjoy whilst hot!
Notes
- Best served warm (but cold is fine)
- Storage: up to 3-5 days in the fridge
- Suitable for home freezing up to 3-4 months