Baked beans are obviously brilliant as they are, but this takes them up a level! Incredibly quick to make, and spicily delicious on top of almost anything. Thick slices of sourdough toast with a dollop of yogurt perched on top, or a fried egg and a sprinkle of fresh coriander. Or just scoop it up with hot, flaky parathas. Feeds 2.
- 2 tbsp veg oil
- 1 onion, finely chopped
- 1 large garlic clove, minced
- 2 cm fresh ginger, minced or finely chopped
- 1 large red chilli, deseeded and finely chopped
- 2 tsp tomato puree
- Pinch dried chilli flakes
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp salt
- ½ tsp sugar
- 1 tin Heinz baked beans (I know it shouldn’t matter what brand they are but it does!)
- 100g baby spinach (if you fancy it)
- Heat the oil in a saucepan on low and add the onion, ginger and fresh chilli
- Cook for 5 mins, stirring, until golden and soft
- Add the garlic and stir in. Cook for a couple of mins then add the tomato puree, spices and salt
- Stir until well combined, cooking for another minute
- Then add the beans and a couple of tbsp water, and heat through
- If using the spinach, stir through at the end until just wilted
Sophie cooks 