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Jamie's barbecue beans recipe

Jamie's barbecue beans recipe

15 ratings

Jamies says: "When it comes to comforting dishes on a cold winter’s night, it doesn’t get much better than this. Smoky barbecue beans are topped with a crunchy garlic bread topping for a real family favourite. Providing 3 of your 5-a-day and all cooked on the hob, it’s a winter winner." See method

  • Serves 4
  • Takes 40 minutes
  • 375 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 2 sweet potatoes (about 500g)
  • 2 onions
  • 2 tbsp olive oil
  • 2 heaped tsp smoked paprika, plus extra to serve
  • 2 tbsp barbecue sauce
  • 2 x 400g tins chopped tomatoes​
  • 2 x 400g tins cannellini beans
  • ½ a 170g garlic bread baguette
Source of vitamin C, which supports the normal function of the immune system

Each serving contains

  • Energy

    1570kj
    375kcal
    19%
  • Fat

    13g 18%
  • Saturates

    3g 16%
  • Sugars

    20g 22%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 68.9g Protein 15.4g Fibre 16g

Method

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  1. Place a large nonstick pan on a medium-high heat. Scrub the sweet potatoes, chop into 2cm chunks, then place in the dry pan. Cook for 10 mins, stirring occasionally, until charred.
  2. Peel and roughly chop the onions into 2cm chunks and add to the pan with the oil. Season with sea salt and black pepper and cook for 5 mins until softened.
  3. Add the paprika, barbecue sauce, tomatoes and cannellini beans (juice and all), stir, then simmer for 20 mins or until thickened and saucy.
  4. Meanwhile, blitz the garlic bread in a food processor until you have fine crumbs. Place a nonstick frying pan on a medium heat, tip in the crumbs and toast for 5 mins or until golden and crisp. Set aside.
  5. Divide the smoky beans between bowls, scatter over the crunchy garlicky crumbs, and add a sprinkle of paprika and serve.

Tip: You can use any tinned pulses here.

See more Jamie Oliver recipes

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