I’m cooking more and more vegan dishes and liking this way of eating. This recipe makes a lovely big pot of beans and you can freeze any leftovers. Baked beans are always the most comforting of suppers and this version contains plenty of vegetables as well. Yummiest of the yummiest.
SERVES 6
1 large onion, finely chopped
2 celery sticks, finely chopped
2 carrots, finely chopped
150g white button mushrooms, roughly chopped
150g sweet potato, pumpkin or squash, diced
4 garlic cloves, finely chopped
1 tbsp dried mixed herbs
400g can of tomatoes
1-2 tsp Marmite (to taste)
4 x 400g cans of haricot or cannellini beans, drained, or 1kg cooked white beans
1 Heat 2 tablespoons of olive oil in a large saucepan, then add the onion, celery, carrots and mushrooms. Cook over a fairly high heat, stirring regularly, until they have softened and caramelised. You will find that they will initially give out a fair amount of liquid, but be patient and allow this to evaporate before you expect the vegetables to start browning.
2 Add the sweet potato or squash, garlic cloves and herbs. Continue to cook for another 5 minutes to give the sweet potatoes a chance to start browning. Season generously with salt and pepper.
3 Add the tomatoes, then rinse the can out with 200ml of water and add the water to the saucepan. Bring to the boil, then turn the heat down and cover the pan. Simmer for 15 minutes, then remove the lid and continue to simmer until the sauce has reduced a little.
4 Take the pan off the heat and purée the sauce with a stick blender until smooth. Add a teaspoon of Marmite and stir to combine, then taste and add more Marmite if you like. Add the beans and stir to mix them into the sauce, then put the pan back on the heat to heat through before serving. These beans are great on their own or as a side dish.
DAVINA’S TIP Another delish (but non-vegan) way of enjoying these is to pile the beans into an ovenproof dish, add a topping of breadcrumbs and grated cheese and bake until the topping is golden and crunchy.
444 calories per serving • Prep 15 minutes • Cooking 40-45 minutes VEGAN