The first time I tasted Boston baked beans was when I made it years ago, with the addition of chorizo and bacon. I was blown away by the complex, rich flavours in the dish and so wanted to create a vegan version which delivered the same array of sweet, warm, spiciness without the meat. This is my recipe which I’m sure you’ll agree packs a full on flavour punch whilst being nutrient rich and loaded with plant based goodness. It’s another one to eat out of a big bowl on its own on a frosty day when comfort food is what you need. It’s also delicious served on brown rice with a side of steamed greens or as an accompaniment to any number of other dishes. Try it in place of tinned baked beans on toast – you’ll never go back. Even the meat eaters in the family love this one! It also freezes well, so making a big batch to freeze in portions gives you some healthy ‘fast food’ dinners to keep on hand. An all round winner in the Barefaced kitchen!

Ingredients:

Serves 4-6 (depending on whether it’s a main or a side)

2 tbsps olive oil

1 large onion, chopped

2 cloves garlic, minced

1 tsp smoked paprika

Generous pinch of ground cloves

1 tsp seasalt

1 tbsp treacle

3 tbsps tomato puree

2 tsps Dijon mustard

1 x 400g tin chopped tomatoes

1 x 400g tin haricot beans, drained and rinsed

1 x 400g tin borlotti beans, drained and rinsed

1/2 cup boiling water

Ground black pepper to taste

Handful fresh parsley well chopped

Instructions:

1. Heat the olive oil in a large saucepan and add the onion and garlic, sautéing gently for 5 minutes
2. Add the paprika, cloves, salt and black pepper and stir well, sautéing for a further 2 minutes
3. Add the tinned tomatoes, tomato puree, treacle, mustard and water and stir well. Bring to a gentle simmer and cook over a low-medium heat for 10 minutes
4. Add the beans and stir well. Cook gently over a low heat, covered, for a further 45 minutes
5. Stir the parsley through just before serving. Enjoy!