Name: Smoky Homemade Baked Beans
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Ingredients: 2 tbsp olive oil; 1 red onion (chopped); 2 garlic cloves (crushed); 1 tbsp brown sugar; 1 tbsp black treacle; 1 tsp dijon mustard; ½ tsp paprika; 1 tbsp balsamic vinegar; ½ fresh red chilli (deseeded and finely chopped); 1 x 400g tin haricot beans; 1 x 400g tin chopped tomatoes; 240 ml vegetable stock

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I was recently sent a copy of the brand new book The Vegetarian Pantry* by Chloe Coker and Jane Montgomery, along with a jar of absolutely delicious sweet chilli jam cooked by the authors, (from one of the recipes in the book).

What really stands out here is the stunning photography - every single recipe has a mouthwatering full-page photo, and often they tempt you to try a recipe you might have otherwise overlooked.

The chapters span breakfast and brunch; small bites (suitable as party nibbles or starters etc); dips, salsas and sauces; soups and salads; main dishes; and sweet treats.

The first recipe I tried was for these seriously tasty smoky homemade baked beans - slow-cooked in the oven, they are nothing at all like tinned beans and well worth a try. I served them with jacket potatoes and Sainsbury's deliciously cheesy glamorgan sausages. Many thanks to the authors for their permission to reproduce the recipe for you here.

Smoky Homemade Baked Beans

by Chloe Coker and Jane Montgomery from The Vegetarian Pantry

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Prep Time 10 mins

Cook Time 2 hrs 30 mins

Total Time 2 hrs 40 mins

Course Main

Ingredients

2 tbsp olive oil
1 red onion chopped
2 garlic cloves crushed
1 tbsp brown sugar
1 tbsp black treacle
1 tsp dijon mustard
½ tsp paprika
1 tbsp balsamic vinegar
½ fresh red chilli deseeded and finely chopped
1 x 400g tin haricot beans
1 x 400g tin chopped tomatoes
240 ml vegetable stock

Instructions

Preheat the oven to 160°C /Gas Mark 3.
Put the oil, onion and 2 teaspoons of water in a flameproof casserole dish, cover with a lid. Cook gently over low heat for about 10 minutes, until the onion is soft but has not taken on too much colour.
Add the garlic, brown sugar, treacle, mustard, paprkia, vinegar and chilli, and stir until everything is well incorporated. Add the haricot beans, tomatoes and stock. Bring to the boil, cook for 2 minutes then cover with a lid and transfer to the oven. Bake in the middle of the preheated oven for 2 hours. If the consistency is too liquid, put the casserole dish on the stovetop over gentle heat and reduce the liquid to the desired consistency. Season well with salt and pepper. Serve hot with buttered toast or cornbread.