Smoky paprika baked beans on garlic toast

Smoky paprika baked beans on garlic toast

By
From
Love Your Lunches
Makes
4 lunch portions
Photographer
Bec Dickinson

Once you’ve made baked beans from scratch, you’ll never look at the supermarket ones in the same way. As a bonus, this tastes even better the next day. You can serve these on fresh slices of sourdough to add a crunch to your lunch.

Ingredients

Quantity Ingredient
2 tablespoons olive oil, plus extra for drizzling
1 brown onion, finely diced
3 garlic cloves, finely sliced
1 tablespoon smoked paprika
2 tablespoons brown sugar
2 tablespoons white wine vinegar
150g button mushrooms, sliced
2 x 400g tins chopped tomatoes
400g tinned cannellini beans
400g tinned haricot beans
8 sprigs thyme, leaves only
2 tablespoons parsley leaves
8 slices sourdough bread
1 lime, cut into wedges, to serve

Method

  1. Heat the oil in a medium saucepan, add the onion and two-thirds of the garlic and sauté for 5 minutes.
  2. Stir in the paprika, sugar, vinegar and mushrooms. Then add the tomatoes, beans and thyme. Simmer for 20 minutes or until the sauce has thickened. Stir in the fresh parsley.
  3. The beans can be frozen at this point. Portion between containers and freeze. Defrost in the fridge overnight before serving. If not freezing, store the beans in lunch boxes in the fridge.
  4. To serve, reheat the beans in the microwave until heated through. Toast the bread until crisp and firm, then rub on the remaining garlic. Drizzle over a little olive oil then spoon the beans on top. Serve with a wedge of lime.

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