Smoky Baked Beans and Bangers for Bonfire Night

01.11.14

Smoky Bangers and Beans

I recently had a great session on food styling for blog photography with a food stylist. We had a great session making these Smoky Baked Beans and Bangers, and I really enjoyed using my Playmobil ghosts to make them feel a bit autumnal and spooky. This would be a nice dish for a Bonfire Night gathering.

I love the dish styled in the gorgeous red enamel saucepan. This was picked up in a charity shop! I have to confess, much as I love a browse in a secondhand store, kitchenware is not something I would have thought of looking for, so that inspired me straight away.

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This is an easy dish to make and perfect for autumnal evenings now the nights are drawing in. Healthy cannellini beans are full of fibre and the dish contains no added sugar, unlike tinned baked beans. Grating the onion, carrot and garlic is a ‘grate’ (sorry) quick tip and means less chopping, obvs.


Super quick
SMOKY BAKED BEANS

You will need

1 tbsp olive oil
1 small onion, grated
1 carrot, grated
1 garlic clove, grated
1 tsp mixed herbs
Pinch smoked paprika
400g can chopped tomatoes
1 can cannellini beans, rinsed and drained
Cooked mini sausages, and mini pitta breads to serve with the beans.

What to do

  1. Heat the oil in a large non-stick frying pan. Add the onion and carrot and cook for 3 minutes until starting to soften.
  2. Add the garlic, herbs and paprika and continue to cook for a couple of minutes.
  3. Add the tomatoes and beans, bring to the boil and let them bubble for 5 minutes or until thickened.
  4. Season with salt and pepper before serving with mini sausage pittas.

Happy Bonfire Night, and be safe.

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