Smokey BBQ Beans

Smokey BBQ Beans

Rich and fragrant, these beans are the perfect accompaniment for a slow-smoked brisket, or as a base for skillet-baked eggs, or just on their own with fresh bread. 

INGREDIENTS

• 1 ½ c soaked red or white beans (see note)
• 1 Tbsp olive oil
• ½ c diced brown onion
• 1 large carrot, diced
• 2 Tbsp tomato paste
• 1 Tbsp BBQ Spice Rub
• 1 c tomato passata
• 2 c water or stock
• 1 tsp salt, or more/less to taste

METHOD

In a large saucepan, saute onion and carrot in oil for 5 mins. Add tomato paste and spice rub and cook 1 minute. Stir through beans, stock and passata.

Bring to a boil, lower heat and simmer for 1 hour until beans are tender and sauce has thickened. Season to taste with salt before serving.

COOK’S NOTES

• Beans: Cover dry red kidney beans or white cannellini beans with filtered water and leave to soak overnight. If using tinned beans, reduce water/stock by half, adding more towards the end if necessary.
• Stock: If you’ve made Slow Smoked Pepper-Crusted BBQ Brisket use the leftover stock, with fat removed, and top up with enough water to make 2 cups. For a vegetarian version stick to veggie stock or water and add a tsp smoked paprika to up the smokey factor.

vegetarian // vegan // gluten-free // dairy-free // sugar-free // soy-free // nut-free