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BBQ beans with mushroom burnt ends

BBQ beans with mushroom burnt ends


This vegan version of burnt ends uses mushrooms to give the whole dish a wonderfully smoky flavour

  • Feeds 2 Feeds 2
  • Ready in 25 minutes

Each serving contains

  • Energy
    1652kj 394kcal
  • Fat
    Med 23%
  • Saturates
    Low 12%
  • Sugar
    Med 25%
  • Salt
    Med 30%

% of adult’s reference intake | Carbohydrates per serving : 40g


  • 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


  1. First, make the burnt ends
  2. Heat the oil in a frying pan over a medium-high heat
  3. Add the mushrooms, season and fry for about 10 mins, stirring regularly, until golden
  4. Add the BBQ sauce and stir to coat. Cook for another 2–3 mins, until the sauce has caramelised around the mushrooms
  5. Meanwhile, for the barbecue beans, heat the oil in a frying pan over a medium heat and fry the onion for 5 mins
  6. 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
  7. 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
  8. Stir a few burnt ends through the beans, then top with the rest
  9. 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)