Not your average baked beans

Posted by Romy Lawson on


1 onion, diced

3 cloves garlic, chopped

Chop 1 onion

Big drizzle of Extra Virgin Olive oil

2 cups cooked black turtle beans

2 cups cooked cannellini beans

1 heaped tsp curry powder

1/4 tsp ground chilli (can add more if your so inclined)

1.5 tsp smoked paprika

2 tins of diced tomatoes

2 TBSP tomato passata

2 tsp organic raw sugar (can omit completely or swap for coconut sugar/rapadura sugar)

¼ bunch coriander, chopped

¼ lemon juice,

Big pinch of salt and cracked pepper



Place your beans in separate bowls and top with water and 2 TBSP apple cider vinegar to every 1 cup of beans (I cooked 500g of dry cannellini and black turtle bean, this makes a huge amount and you can freeze the left overs for another day)

Soak overnight and then place in boiling water and cook for 40-1 hour minutes or until soft

Drain beans

Add a generous drizzle of olive oil into pan on medium-high heat

Fry off garlic, onion and spices until fragrant and onion is soft

 Add tinned tomatoes and simmer to reduce sauce

 Add the sugar (this reduces the tartness away from tomatoes) and continue to cook

Once sauce has thickened add beans, chopped coriander, lemon juice, salt and pepper




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