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Quick Smoked Baked Beans with Celery and Molasses
These quick smoked baked beans are the perfect savory and hearty breakfast. Featuring smoked salt, smoked paprika and molasses.
Course:
Main Course
Keyword:
gluten-free, vegan
Servings:
3
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
Metric
-
US Customary
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
You can substitute the molasses with brown sugar.