As they take a long time to cook, it's worth making a double batch of these beans to make 2 meals. Simply add some extra spices and a tin of sweetcorn to make a tasty chilli.
For the baked beans:
- 1 cup dried haricot beans, soaked overnight (or 2 cans, drained - see quick version below)
- 2 tbsp olive oil
- 1 small onion, finely diced
- 1 or 2 garlic cloves, crushed
- 1 red bell pepper, diced
- 2 tbsp black treacle/molasses
- 1 carton passata
- 1 chilli, finely diced
- 1 tsp smoked paprika
- 1 bay leaf
- 2 tbsp chopped fresh parsley
- 1 tbsp vegetarian Worcester sauce
- A 225g/8oz pack of halloumi cheese, cut into 8 slices
- 4 large Portobello mushrooms, peeled
- 450g/1lb baby new potatoes
Whilst the beans are cooking, make the sauce...
Heat the oil in a large pan on a medium heat. Sauté the onion for a few minutes to soften, before adding the bell pepper, chilli and garlic. Cook for a further 3-5 minutes.
Add the remaining baked bean sauce ingredients, plus the cooked beans. Simmer on a low heat in a covered pan for 30-45 minutes, or until the beans are soft and tender.
Just before the baked beans are cooked, boil the baby new potatoes until tender, drain and drizzle with a little olive oil.
Brush the mushrooms with oil and griddle, bbq or grill/broil for a few minutes on each side. Repeat with the halloumi.
To Serve: Spoon a portion of beans on to each of the mushrooms. Top with 2 slices of halloumi and serve with a few boiled potatoes per person.
Quick version: Use 2 tins of haricot beans instead of the dried beans; Use around two thirds of the passata and cook the tomato sauce for 15 minutes before adding the beans. Simmer for a further 5 minutes before serving.
Camping version: Use 2 cans of baked beans and a tin of ratatouille add 4 tbsp of spicy barbecue sauce and heat. Serve with barbecued Portabello mushrooms, halloumi and garlic bread.
Vegan version: Omit the halloumi or swap it for your favourite dairy-free cheese.
Slow cooker version: Boil the soaked beans rapidly for 10 minutes in a pan, then transfer into the slow cooker with all the remaining baked bean ingredients. Cook on low for 8-10 hours.
I'm entering this recipe to this month's Cooking With Herbs linky hosted by Karen at Lavender & Lovage