Smoky chilli beans
- Alice Shields
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Serves 6 (1 batch)
Easy
Prep: 15 mins
Cook: 35 mins
A star rating of 5 out of 5.1 ratingRate
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Give baked beans a twist by adding chipotle paste and sweet paprika. Simply spoon over buttered toast, or use the entire batch as the base for our three breakfast recipes
Gluten-free
Healthy
High-fibre
Low fat
Vegetarian
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Classic jacket potatoes
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This recipe features three easy twists for serving, so you can bulk up the meal or add new flavours – scroll to find the additions below.
Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
1 tbsp chipotle paste
-
2 garlic cloves
thinly sliced
-
1 tsp dried mixed herbs
-
2 tsp sweet smoked paprika
-
1 tbsp tomato purée
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690-700g passata
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2 tbsp honey
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100g roasted red peppers
from a jar, drained and finely chopped, plus 1 tbsp liquid from the jar
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1 tbsp red or white wine vinegar
or cider vinegar
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400g can kidney beans
drained
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2 x 400g cans haricot beans
drained
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Nutrition: Per serving
- kcal196
- fat3g
- saturates0.3g
- carbs26g
- sugars11g
- fibre11g
- protein10g
- salt0.58g
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Method
-
step 1
Heat the oil in a large pan over a medium heat and cook the chipotle paste, garlic, dried mixed herbs, paprika and tomato purée for a couple of minutes until fragrant.
-
step 2
Add the passata, honey, peppers and their liquid, the vinegar and beans, and season generously. Allow the mixture to bubble, then reduce the heat to a simmer and cook for 30 mins, stirring occasionally until the sauce has thickened slightly. Once completely cool, the beans will keep chilled in an airtight container for up to a week. Reheat in a pan or microwave until piping hot.
One base, three twists
Beans on toast with maple bacon crumble
Heat the oven to 200C/180C fan/gas 6. Arrange 6 rashers smoked streaky bacon in a single layer on a baking tray lined with baking parchment. Cook in the oven for 5 mins until starting to turn golden. Flip the bacon over, then brush over 1 1/2 tbsp maple syrup. Return to the oven for 12-15 mins until the bacon is dark brown and crispy. Leave to cool completely on the tray (the bacon will continue to crisp up as it cools). Finely chop the cooled bacon or whizz in a food processor for an even finer crumb. The cooled bacon crumble will keep chilled in an airtight container for up to four days. Pile 1 batch of smoky chilli beans onto buttered sourdough toast and sprinkle over the bacon crumble to serve.
Breakfast burritos
Heat the oven to 180C/160C fan/gas 4. Line a baking dish (roughly 18 x 24cm) with baking parchment, then lightly oil the parchment. In a jug, whisk 12 eggs, 50g cheddar and 100g soured cream together with plenty of seasoning, then pour the mixture into the prepared dish. Cook in the oven for 20 mins until the eggs are just set. Leave to cool completely before lifting out of the dish and slicing into six rectangles. Meanwhile, put 200g spinach in a heatproof bowl. Pour over enough boiling water to cover, then set aside until cool enough to handle. Drain and squeeze out any excess water. Roughly chop.
To assemble, divide a batch of smoky chilli beans between 6 extra-large tortillas, spreading them out but leaving a small border around the edge. Top each with some spinach and an egg slice (you may need to cut up the egg to roll up the tortilla). Roll up to enclose the filling and serve warm. Leave to cool, then wrap the burritos tightly in a sheet of baking parchment each, then a sheet of foil. Will keep chilled for up to four days, or frozen for up to a month. To serve, defrost in the fridge overnight if frozen, then loosen the foil slightly (keep wrapped) and cook in the oven at 180C/160C fan/gas 4 or air fryer at 180C for 20 mins until piping hot.
Cheesy sausage & bean breakfast pots
Heat 1 tbsp olive oil in a frying pan over a medium heat and cook 6 pork sausages, each cut into 3cm pieces, for 15-20 mins until golden and cooked through. If not serving straightaway, set aside to cool completely. Divide a batch of smoky chilli beans between six oven- or microwave-safe bowls or containers. Dot over the sausage pieces and sprinkle over 200g feta and a handful of coriander. Serve warm. Once cool, the pots will keep covered and chilled for up to four days. Reheat in the oven at 200C/180C fan/gas 6 or air fryer at 180C for 20 mins until piping hot. Alternatively, microwave for 5 mins.
Recipe from Good Food magazine, September 2026
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