BBQ beans with mushroom burnt ends
https://www.coop.co.uk/recipes/bbq-beans-with-mushroom-burnt-ends
This vegan version of burnt ends uses mushrooms to give the whole dish a wonderfully smoky flavour
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Feeds
2
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Ready in
25 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 40g
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Ingredients
- 1 tbsp Co-op olive oil
- 200g mixed mushrooms, thinly sliced
- 3 tbsp BBQ sauce
- ½ onion, chopped
- 2 garlic cloves, chopped
- 1 tbsp tomato purée
- ¼ tsp smoked paprika
- ¼ tsp chilli powder
- ¼ tsp dried thyme
- 1 tbsp Co-op Fairtrade light brown soft sugar
- 1 tbsp Co-op light soy sauce
- 400g can cannellini beans, drained and rinsed
Method
- First, make the burnt ends
- Heat the oil in a frying pan over a medium-high heat
- Add the mushrooms, season and fry for about 10 mins, stirring regularly, until golden
- Add the BBQ sauce and stir to coat. Cook for another 2–3 mins, until the sauce has caramelised around the mushrooms
- Meanwhile, for the barbecue beans, heat the oil in a frying pan over a medium heat and fry the onion for 5 mins
- Add the garlic and cook for another 3 mins, then stir in the tomato purée, smoked paprika, chilli powder, thyme, sugar, soy sauce and cannellini beans
- Cook for 4–5 mins more, then pour in the passata and simmer for around 5 mins, until the sauce has thickened. Season to taste
- Stir a few burnt ends through the beans, then top with the rest
- Garnish with the thyme and serve with bread, if you like
This recipe is from BISH BASH BOSH! by Henry Firth and Ian Theasby is out now (HQ, HarperCollins)
