Slow-cooked smoky beans
Prep time: 5 minutes (+ time to soak the beans) / Cook time: 2 ½ - 3 hours
DF | VEGAN | for GF use apple cider vinegar
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 2 tablespoons thyme leaves
- leaves from 1 sprig rosemary
- 1 teaspoon each ground cumin, coriander and smoked paprika
- 200g dried pinto or haricot beans soaked in water for a few hours (or overnight), drained
- 3 tomato passata or 2 x 400g cans crushed/chopped tomatoes
- 6-8 tablespoons smoky barbecue sauce
- 2 tablespoons tomato sauce
- 1-2 tablespoons chipotle sauce (optional)
- 1-2 tablespoons brown sugar
- 1 tablespoon malt vinegar
- 3 cups vegetable stock
1. Preheat oven to 150°C. Heat olive oil in a large, heavy-based, flame-proof, ovenproof casserole dish or Dutch oven, or a fry pan with a lid. Cook onion, garlic, thyme and rosemary for 3-4 minutes until onion is soft and starting to brown a little. Add spices and continue cooking for 30 more seconds.
2. Add all remaining ingredients, stir, cover with a tight-fitting lid and place in the oven to cook for 3 ½ - 4 hours until beans are soft and sauce has thickened. Check on the beans after 2 - 2 ½ hours and top up with a little water if it looks like it is drying out.
3. Once beans are cooked, season to taste with salt and pepper. If the sauce is not quite thick enough, simmer the beans and sauce on the stovetop for about 5 minutes or until it thickens.