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83

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Posh Baked Beans

Serves:

Ingredients

1

large onion(s) (diced)

800

g

tinned pinto beans

3

tsp

garlic (crushed or from a tube)

3.5

tsp

smoked paprika

2.5

tsp

oregano

0.5

tsp

sage

1

tbsp

tomato puree

300

g

tomato passata

0.3

pinapple

12.5

g

marmite

-0.5

tsp

ketchup

For measurement conversions click here

Recipe submitted by: Nathan Truesdale, FoodCycle Hucknall volunteer

Equipment needed: Hob and frying pan.

Method

  1. In a large pan, sweat the diced onions down in salt and oil. Add the garlic and fry until fragrant.

  2. Next add the smoked paprika, oregano, sage and tomato puree. Fry for 2 minutes. Add some hot water if it catches.

  3. Add passata, stir and leave on low heat.

  4. Meanwhile, dice your pineapples into generous chunks and then flambé these off in the pan with a little oil before adding to the sauce.

  5. Wash the beans thoroughly and drain, then add to sauce and warm through.

  6. Serve with rice.

Top Tips:

These quantities are for generous servings.

Use less smoked paprika if you don’t want as much heat

Stir parsley or chives through the rice before serving, if you have any.

Use chopped tomatoes instead of passata.

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FoodCycle Head Office

  • 2.16, The Food Exchange
    New Covent Garden Market
    London, SW8 5EL
  • t: 020 7729 2775
  • e: [email protected]

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  • Who We Are
  • Community Meals
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Cookie Policy

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© FoodCycle 2022

Registered charity No. 1134423
Company limited by guarantee no. 7101349

Website by me&you

Useful Conversions

1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug

Remember: Cooking time varies based on the quantity of food you cook