For lovers of autumn, this time of year in the south of Australia is a feast for the eyes. Glorious hues of reds, oranges and yellow are everywhere you look. The weather has finally turned too, rainy days and cool temperatures making it the ideal time to pull on some boots and go for a long walk in the countryside. To fuel up before a wander we love a serve of homemade baked beans – filing, delicious and warming.
2 x 400g tins of white beans (cannellini or similar), drained
1 onion, finely chopped
1 x 400g tin chopped tomatoes
2 tablespoons of tomato paste
2 teaspoons of smoked paprika
1 cup of vegetable stock
1 teaspoon of crushed dried chilli (optional)
Pinch of dried oregano
Fried egg, to serve (optional)
To make, gently sauté onion on slow heat until they are translucent, add beans, chopped tomatoes, tomato paste, stock, herbs, paprika and chilli and allow to simmer on a very low heat for about 2 hours until the sauce has thickened, stirring occasionally. Season with salt and pepper and serve on toasted sour dough with a fried egg on top (optional).
ELE tip – these beans are so versatile and can be served on their own topped with feta and parsley or in a food bowl with quinoa or brown rice, smashed avocado, grated cheese and a dollop of sour cream and squeeze of fresh lime.