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Smoky tomato baked beans

Name: Smoky tomato baked beans recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 400g can chickpeas, rinsed, drained; 400g can butter beans, rinsed, drained; 6 whole unpeeled garlic cloves; 400g baby heirloom tomatoes, large tomatoes chopped; 125g cherry truss tomatoes; 2 tsp smoked paprika (pimenton); 2 tbs tomato paste; 1/4 cup (60ml) extra virgin olive oil; 2 tbs pomegranate molasses; 100g Greek feta, crumbled; Sliced baguette & Tabasco, to serve

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by delicious. team

delicious. team

Nov 22, 2016

A savoury fix to keep a hangover at bay – and one that won't leave you feeling like you've jumped into a grease trap.

400g can chickpeas, rinsed, drained
400g can butter beans, rinsed, drained
6 whole unpeeled garlic cloves
400g baby heirloom tomatoes, large tomatoes chopped
125g cherry truss tomatoes
2 tsp smoked paprika (pimenton)
2 tbs tomato paste
1/4 cup (60ml) extra virgin olive oil
2 tbs pomegranate molasses
100g Greek feta, crumbled
Sliced baguette & Tabasco, to serve

Method

1.

Preheat the oven to 220°C. Toss the chickpeas, beans, garlic, tomatoes, paprika, tomato paste, 2 tbs oil and 1 1/2 tbs molasses in a large baking dish.
2.

Bake for 30 minutes or until tomatoes start to collapse. Stir, breaking up tomatoes slightly. Cook for a further 10 minutes or until tomatoes release their juices.
3.

Drizzle beans with remaining molasses and oil. Squeeze garlic from skins and serve topped with feta.