Not Just Baked Beans

Who says baked beans are just to be served on toast for breakfast? Not me!  These baked beans are great on a baked potato with sour cream and extra chilli for the spice lover or in a bowl with all the toppings and corn chips for a great quick, healthy lunch or dinner.  All it takes is opening a few cans, a bit of chopping, a simmering on the stove and they are ready in no time at all.  These are my baked beans with a latin twist and they are anything but boring.

Ingredients

• 3 tbsp olive oil
• 1 small onion, finely chopped
• 1 large garlic clove, finely chopped
• 1 tsp ground turmeric
• 3 tsp ground cumin
• 3 tsp ground coriander
• 2 tsp smokey paprika
• 1/2 tsp chilli flakes
• 2 x 440gm tins of your favourite beans, drained and rinsed
• 1 x 440gm tin of tomatoes
• 1 tsp brown sugar
• 1 cup of water
• salt and black pepper

Directions

Heat the oil in a medium casserole dish over low to medium heat, add the onion and garlic and fry gently until softened, approximately 3 minutes.

Add the spices to the pan and cook for a further 2 minutes, or until aromatic.

Add the beans of your choice, tomatoes, sugar, water and season with salt and pepper.

Bring to a simmer then reduce the heat to low, loosely cover with a lid and cook for 20 minutes , stirring occasionally, until thickened.  You made need to a add a splash of water if too dry or cook with a the lid off for a few minutes to reach your desired consistency.  Taste and adjust your seasoning, adding more sugar if you like it sweet.

Serve with your choice of toppings ie. coriander, sour cream, jalapeno chili, hot sauce the list is endless.  You can even serve them for breakfast on toast if you must!

I hope you make and enjoy these delicious beans as much as my family do and if you do please leave me a comment.

Sheryl x