Another one to work my way through drafts and archives…
Created originally to go with the brisket, sharing these beans now was spurred on by a stunningly disappointing serving of baked eggs experienced this morning at a local cafe.
The eggs were fine, the beans however were sickly sweet and straight out of a can. Price and location aside I really wanted a good brunch, so I now feel the need to make these or these or this for cafe-in-my-kitchen baked eggs… Sometimes you just have to do things yourself, know what I mean?
Smokey BBQ Beans
- 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
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.
- 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