SMOKEY SLOW COOKED BEANS

These slow-cooked smokey beans have been a retreat brunch favourite. For brunch top on savoury pancakes or toasted sourdough, with coconut yogurt, toasted seeds and garnished with rocket. These also make a delicious evening meal served with quinoa and greens. High in protein and fibre, this dish will make you feel good from the inside out.

Servings: 4

Time to create: 1 hour

Ingredients

• 1 onion finely chopped

• 1 tin of butter beans

• 1 tin of black beans

• 1 tin of tomatoes

• 5 sundried tomatoes

• 2 garlic cloves finely chopped

• 2 tsp of smoked paprika

• 1 tsp of cumin seeds

• ½ tsp of chilli flakes

• 2 tbsp of tamari

• 1 tbsp of maple syrup

• 1 tbsp of maple syrup

• 1 tbsp of olive oil

Step 1: Place a pan over a medium heat and add the olive oil. Once warm, add the onion and garlic

and cook for 5-10 minutes, until the onion is soft and translucent. Add the spices and cook for a

further minute, stirring to coat the onion and garlic.

Step 2: Add the tamari, maple syrup, sundried tomatoes, tin of tomatoes, tomato puree and both beans. Bring the pan to the boil and then reduce to a simmer.

Step 3: Leave to simmer for 40 minutes, occasionally stirring. It the sauce begins to stick to the pan, add a little water.

Step 4: Once the sauce has thickened season with salt and pepper before serving. Delicious on toast or with a serving of quinoa.

Top Tip: You can sub in different beans depending on what you have in the cupboard, e.g. cannellini beans or kidney beans