Vegan MoFo: Smoky Paprika Baked Beans

Ok, so I know it’s just baked beans – but these are real baked beans, not the too sweet with no flavour ones from a can (sorry Heinz, but it’s true). Although baked beans on toast can be a fallback for vegos eating breakfast out, it always amazes me cafes don’t go to the trouble of making their own – it’s so easy! Plus, often if they do, it’s made with chorizo or ham hock in it –yerk. If you make a big batch, put some in some sterilised jars and preserve them. If you have some jars - wash, and put them in a preheated 120C oven for five minutes to sterilise, and fill while beans and jars are hot – don’t burn yourself! If you screw the (metal) lid on and turn upside down for 10 minutes to cool, this should create a vacuum and seal your jars when you turn the right way up. Voila! Easy tasty beans for breakfast!

Ingredients

2 cups dried white beans

1 large brown onion

2 cloves garlic

2 litres beef style stock

3 bayleaves (fresh if possible, makes such a difference)

200 ml tomato puree

3 tablespoons tomato paste

60ml vegan worcestshire sauce

60 ml balsamic vinegar

1 heaped tablespoon smoked paprika

Pinch cayenne pepper

Cracked black pepper to taste

2 tablespoons dried mixed herbs

Method

Soak the beans for a minimum of three hours, rinse, and drain well.

In a heavy bottomed saucepan, sauté onions and garlic until translucent.

Add beans, and cover with vegetable stock, bring to a simmer.

Add remaining ingredients, and leave to simmer, topping up occasionally as necessary with boiling water and/or more stock, until beans are tender (this can take anywhere from 1 to 3 hours depending on how long you soak your beans).

Allow to reduce until beans are sitting in a thick sauce.

Serve with some good toast, like sourdough or rye.