Smoked baked beans are my favorite thing to eat when I’m craving something savory and hearty for breakfast. Easy to make, ready in 20 minutes and more filling than a smoothie or bowl of cereal. Just perfect for chilly, hungry mornings.
This recipe calls for both smoked salt and smoked paprika powder to get a deep, rich smoke flavor. I wouldn’t want to miss any of it in this dish. But if you’re having a hard time getting your hands on one of them you can substitute it for the non-smoked version and increase the amount of the smoked ingredient. Molasses lends the baked beans a subtly sweet flavor that harmonizes with the earthiness of the smoke aroma.
I like to add a vegetable to the dish and I think that celery goes well with the beans. But you’re free to substitute it for carrots, bell peppers, or another veggie you’re fancying.
Serve the beans with dark bread for a filling meal, and accompany them with something fresh on the side, such as juicy tomatoes, crunchy bell peppers or cucumber slices.
Recipe
Quick Smoked Baked Beans with Celery and Molasses
Ingredients
- 5-6 celery stalks 300 g
- ½ bunch of flat parsley
- 1 red onion
- 4 tablespoons of olive oil
- ½ - 1 teaspoon chili powder
- 2 teaspoons smoked paprika
- 200 ml tomato purée or tomato passata
- 500 g cooked white beans about 2 small cans/jars, drained and rinsed
- 1 teaspoon smoked salt
- 1 teaspoon molasses
- Pepper to your taste
Instructions
- Wash the celery stalks and chop them finely.
- Clean the parsley and chop it finely, setting a couple of leaves aside for decorating the dish.
- Peel the onion and chop it finely. In a pan, cook it with the oil until translucent.
- Add the chopped celery stalks together with the chili powder and smoked paprika, and cook for 2-3 minutes, stirring frequently.
- Add tomato purée, beans, smoked salt, and molasses. Let simmer on medium heat for 5-10 minutes until celery pieces are cooked, stirring occasionally.
- Season with pepper according to your taste.
- Serve sprinkled with parsley.
Notes
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