Sunday, 31 May 2015

Smoky Baked Beans with Portabello Mushrooms & Halloumi

Smoky Baked Beans with Portabello Mushrooms & Halloumi
I've been meaning to blog a home-cooked baked bean recipe for some time now, and never got round to it for some reason. I'm having a bit of a bean phase at the moment, so thought it was finally time to write up the recipe. To make the beans a bit more interesting, I decided to serve them with potatoes, mushrooms and halloumi cheese, but they also make a great jacket potato or enchilada filling.  

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.

Serves 4

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
To serve:
  • A 225g/8oz pack of halloumi cheese, cut into 8 slices
  • 4 large Portobello mushrooms, peeled
  • 450g/1lb baby new potatoes
Drain the beans from their soaking water. Boil for 10 minutes in fresh, boiling water, then reduce the heat and simmer for 1 hour. Drain.

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.
Cooking with Herbs Lavender and LovageVegan 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 
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