20 Minutes Smoked Baked Beans (vegan)
Smoky, saucy, and ultra-cozy—these 20-minute smoked baked beans are here to satisfy all your hearty breakfast/lunch/midnight cravings.
Servings: 3
Ingredients
- 5-6 celery stalks
- 3-4 sprigs of flat parsley optional
- 1 red onion
- 4 tablespoons of olive oil
- ½ - 1 teaspoon chili powder
- 2 teaspoons smoked paprika
- 200 ml tomato purée or tomato passata
- 1 large jar/can of beans or two small ones, about 680g (24 oz) net weight, with a drained weight of about 500g (17.6 oz). Keep the liquid, we're using that too!
- 1 scant teaspoon smoked salt
- 1 scant teaspoon white miso paste optional
- 1 teaspoon molasses or your sweetener of choice
- Pepper to your taste
Instructions
- Wash the celery stalks and chop them finely.
- Clean the parsley (if using) and chop it finely, setting a couple of leaves aside for garnish.
- Peel and finely chop the onion. In a pan, cook it with the olive oil over medium heat until translucent.
- Add the chopped celery stalks and cook on high heat with the lid on for about 4 minutes, stirring two or three times. You want the celery to start softening.
- Stir in the chili powder and smoked paprika, letting them cook for a few seconds until fragrant.
- Add the tomato purée or passata, beans (with the liquid from the can/jar!), and smoked salt. Cover and let simmer over medium heat for 5 minutes, stirring occasionally, until the celery is tender.
- Stir in the molasses, miso paste (if using), and pepper to taste.
- Turn off the heat and stir in the parsley (if using). Serve with an extra sprinkle on top."