Baked Beans
I used to have a tin of baked beans every single day, until I actually looked at the sugar content. That's when I started making my own from scratch. Cheap, quick, and packed with flavour.
Step 1: Sweat the base
Add the diced carrot, onion, and celery to a pan with a pinch of salt and a little water. Stir regularly and sweat on a low heat for at least 30 minutes. The longer you go, the better it tastes.
Step 2: Deglaze and build flavour
Add the balsamic vinegar to deglaze the pan, then add the minced garlic and chillies. Leave to cook for a further 5 minutes.
Step 3: Add the pepper, herbs and spices
Add the diced red pepper, cumin, smoked paprika, and dried parsley. Stir everything together and cook for another 2-3 minutes until the spices are fragrant.
Step 4: Add the tomatoes and beans
Tip in the chopped tomatoes and stir well, then add the haricot and butter beans. If you want a creamier texture, mash a few beans against the side of the pan.
Step 5: Simmer
Bring to a simmer and let it bubble away for 15-20 minutes, stirring occasionally, until the sauce thickens and the beans are coated.
Step 6: Finish and serve
Remove from the heat and stir in the lime juice. Taste and adjust the seasoning. Top with fresh coriander and serve.