• Mia

Smokey Chipotle Beans

Beans are my favourite. They're a pantry staple and are perfect for a lastminute.com dinner. These beans are smokey, stewy, creamy, also very cheap and very very cheerful.

To make them, all you need is:

1 onion

2 carrots

1 celery stick

4 garlic cloves

1 tin of cannellini beans

2 tsp chipotle paste

1 tsp tomato paste

200ml passata

1.5 tsp dried oregano

1/2 tsp dried thyme

2 small bay leaves

Pinch of cumin or cinnamon

1/2 tin water

2 tsp Osem ‘chicken’ stock (vegan and delicious)

1/2 lime, juice

Fresh coriander/basil/parsley

Roasted butternut squash/sweet potato

🍅Start off by chopping your squash into 2cm cubes. Coat in olive oil, salt and pepper and roast in a 200 degree oven until they’re shrivelled, soft and charred on the outside.

🍅 Onto the main bit - dice your onion and garlic then slice your carrots and celery fairly thinly. Pour a glug of olive oil into a saucepan pan and set to a medium heat. Add in your onions and carrots and fry for 3-4 mins until softened slightly. Then add your celery and garlic, and fry for another 3 mins, stirring occasionally.

🍅 Add in your drained beans, chipotle paste, tomato paste, dried herbs and cumin/cinnamon with a sprinkle of salt. Stir over a medium heat for another few mins. Once everything has cooked out a bit and is smelling fragrant, add your tomato pasta, water and stock. Stir everything together and leave to simmer for a wee bit until the sauce has thickened.

🍅 Finish off with some fresh herbs (coriander, basil etc) and the juice of half a lime and your roasted butternut squash. Serve with rice or over a baked potato. I like to drizzle over some garlic mayo (simply made with my vegan mayo, 1 grated clove garlic and a squeeze of lime, some of the zest too if you’re feeling fruity). Please enjoy!

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