Gigantic Beans
Photo courtesy @nicki_cooks
Homemade smoky giant beans on toast beat the tinned version into a cocked hat and they are quick to make for a tasty supper or brunch.
Use giant beans and you’ve taken this every day dish to a whole other level. The big butter type beans tend to melt as you eat them in this flavoursome sauce.
A vital ingredient is smoked paprika, something I learnt to use in Spain where it is a staple spice. It adds a depth that is quite surprising. I always use the mild version of the smoked paprika though; the hot version packs a punch which I find too much. This is a dish for anytime of the day or night and is an easy way to ensure you’re eating enough pulses. If some one turns up and you want to offer brunch you can have this ready in 20 minutes. Not least because you’ll have all or most of the ingredients in your cupboard ready and waiting.
Eat as it is with toast or flat breads on the side or with a bright green pesto or aioli on the top. It’s for brunch, lunch or supper.
Ingredients
Serves 2 on it’s own, or 4 when served as part of a meal.
3tbsp soya sauce
200g tomato passata or crushed tinned tomatoes
Olive Oil for cooking
Sour dough for toasting, or a flat bread of your choosing
500g beans/700g jar giant Spanish beans called Judion (save the liquid)
1 onion, finely chopped
4 cloves garlic, finally chopped
2 tsp smoked paprika
1/2 tsp dried marjoram or thyme
Method
Heat the oil in a saucepan. Add the onion and cook for 7 minutes then add the garlic and cook for a further 2 minutes or until the garlic is beginning to colour.
Add the paprika, dried herbs and soya sauce, and stir in.
Pour in the passata or tomatoes and simmer the sauce for 5 minutes or until it has thickened.
Add the beans and heat the whole together until everything is warmed through.
Serve in a bowl with a green pesto or basil aioli drizzled on top and with charred or toasted sourdough on the side.
