This Springtime version of baked beans uses beetroot to add flavour, texture and a vibrant pop of colour, which is set against the green hues of the wild garlic. We love to eat this on toast as well as topping pasta or rice, it’s incredibly versatile. You can swap in the beans to use up what you have in your store cupboard, or use dried beans soaked overnight before cooking.
Recipe: Beetroot Baked Beans with Wild Garlic
Serves 6 - 8
Ingredients:
2 tbsp rapeseed (or alternative) oil
1 onions, peeled and finely chopped
1 leek, washed and finely chopped, including leaves
1 carrot, washed and finely chopped
250g (approx 2) beetroot, washed
200ml reserved beetroot water after beets have cooked (or top up with boiled water if you don’t have 200ml left over)
1 vegetable stock cube
Large handful wild garlic, washed
1 tin chopped tomatoes
1 tbsp tamari (or soy) sauce
1/2 tbsp balsamic vinegar
2 bay leaves
1 tsp sweet smoked paprika
3 cloves
1 tbsp local honey (or maple syrup for vegan version)
2 x 400g tins beans (I used a combination of black and cannelloni beans)
Sea salt & cracked pepper
(Optional) Bread to serve, I used toasted rye bread from Baker Tom’s
Method:
Finely chop the onion, leek and carrot.
Wash and remove the hard ends of the beetroot then chop into small bite-size pieces.
Heat the oil in a large saucepan, add the chopped onion, leek and carrot and cook for approx 10 minutes until softening and turning golden in colour.
Place the beetroot pieces in a separate saucepan, cover generously with water, bring to the boil and simmer for approx 20 - 25 minutes until beginning to soften but still with some shape and bite to them. When finished cooking, drain into a bowl, reserving the liquid, then set aside.
When the onion, leek and carrot have finished sautéing, add the tinned tomatoes, 200ml of reserved beetroot water from cooking (top up to 200ml using boiled water if you don’t have enough), tamari , balsamic, bay leaves, paprika, honey and season with salt and pepper.
Roughly chop half of the wild garlic (reserve the rest for garnish) and add in, stir well to combine.
Bring the mixture in the saucepan to the boil then reduce heat and simmer without a lid on for approx 20 minutes until thickened and reduced down a little.
Take the pan off the heat, remove the bay leaves and use a stick blender to whizz up the mixture until it achieves a thick soupy texture.
Taste a little, and adjust seasoning if required.
Return the pan to a slow heat, drain the beans and add them in along with the beetroot pieces. Simmer for 10 minutes until everything is warm and well combined.
If serving on toast, pop the toast in just before the beans have finished cooking.
Serve topped with the remaining leaves of wild garlic along with a drizzle of olive oil and cracked pepper.
