serves 4
2 tablespoons olive oil
1 red onion, finely sliced into rings
1 yellow (bell) pepper, finely sliced
6 cherry tomatoes
2 teaspoons smoked paprika
½ teaspoon chilli powder
½ teaspoon dried chilli flakes
½ teaspoon dried oregano
2 x 415g (14½oz) cans baked beans in tomato sauce
240g (8½oz) can red kidney beans, rinsed and drained
1 unwaxed orange
generous handful of fresh coriander (cilantro), roughly chopped
1 red chilli, deseeded and finely sliced
1 unwaxed lemon
generous pinch of smoked sea salt
This recipe turns storecupboard (pantry) essentials into something spicy and special that the whole family will love. These baked beans are flavoured with smoky spices and rounds of orange which create an authentic piri-piri flavour. Never skimp on the fresh coriander and lemon, at the end, as they add a fresh edge. Serve generously with sweet potato wedges, for unashamed dipping.
Heat the oil in a paella pan over a medium-high heat. Add the onion and yellow pepper to the centre of the pan to cook for 2 minutes. Throw in the cherry tomatoes along with the smoked paprika, chilli powder, chilli flakes and oregano.
Add the baked beans with their tomato sauce and the kidney beans to the pan. Stir to combine the vegetables, spices, and beans and simmer while you peel and slice the orange into fine rounds. Lay them into the beans and cook down for 10 minutes, stirring frequently to prevent burning.
When the beans are sizzling and appear fully combined with the spices, remove the pan from the heat. Scatter over the coriander and red chilli, then squeeze over the lemon juice through a sieve. Season with smoked sea salt.
Use a large frying pan for this recipe, so all the ingredients cook evenly. A paella pan is just the ticket!