Playtimes HK Magazine September 2017 Issue | Page 67

SMOKY PAPRIKA BAKED
BEANS ON GARLIC TOAST
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.
VEGETARIAN | VEGAN | DAIRY-FREE
MAKES 4 LUNCH PORTIONS
Ingredients
2 tbsp olive oil, plus extra for drizzling
1 brown onion, finely diced
3 garlic cloves, finely sliced
1 tbsp smoked paprika
2 tbsp brown sugar
2 tbsp white wine vinegar
150 g (5. oz/1 cups) button
mushrooms, sliced
2 x 400 g (14 oz) tins chopped
tomatoes
400 g (14 oz) tin cannellini beans
400 g (14 oz) tin haricot beans
8 sprigs of thyme, leaves only
2 tbsp parsley leaves
8 slices of 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 saute for five 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
remaining garlic. Drizzle over a little olive
oil then spoon the beans on top. Serve
with a wedge of lime.
September 2017
65