Homemade Paprika Baked Beans

Rich, delicious, and totally satisfying - these beans are simple to bung together! Cook a batch and portion them up to freeze for when you need it or rustle up a big pan to pile into hot baked potatoes or top on feed the troupes.

Make these beans with any beans you have in the cupboard - we’ve made them with anything from cannelloni, butterbeans, black beans, chickpeas or lentils and even mixed mixed together - they’re all delicious!

What You'll Need:Serves 4 - 6:

1 tbsp olive oil

2 white or red onions, finely diced

3 garlic cloves, peeled and grated

2 x 400g tin or jars of any beans you fancy or have in the cupboard - any white bean, chickpeas, black beans or even lentils will do this trick and feel free to mix different types!

2 x 400g tin chopped tomatoes

2 tablespoon tomato purée

2 tablespoon maple syrup

2 tsp Smoked Sweet Paprika

A few dashes of tamari sauce

Optional - A few dashes of plant based Worcestershire sauce

Sea salt

Freshly ground black pepper

Let's Cook!

1. Place a large, deep frying pan or saucepan over a low to medium heat and spoon in 2 tablespoon olive oil. Scatter in the onions and garlic. Stir them into the oil and let them sizzle gently for 5-10 minutes or until the onions soften.

2. Drain and rinse the beans before adding them to the pan. Pour in the tinned tomatoes, tomato puree and 2 teaspoons of smoked paprika. Mix everything together.

3. Season with a pinch of salt and pepper your maple syrup and add a few dashes of Tamari and Worcester sauce to your taste. Tamari for the salty savoury flavour and Worcester for a lovely spiced tang. As a guide - start off with 1 tablespoon of each then you can always add a bit more at the end.

4. Mix everything together again and turn the heat up to medium. Let the beans bubble gently for another 10 to 15 minutes.

Have a little taste to check you’re happy with the seasoning.

Enjoy!