
These indulgent barbecue beans are sweet and smoky, and taste even better once we add guacamole and sweet potato fries.
Ingredients
- 1/2 tsp red chilli flakes
- 150g courgette
- 1 avocado
- 1 lime
- 1 red onion
- 1 tbsp balsamic vinegar
- 1 tbsp oil
- 1 tsp smoked paprika
- 200g passata
- 240g haricot beans (drained)
- 2 garlic cloves
- 2 tsp maple syrup
- 300g sweet potato
- Medium handful of fresh coriander
Method
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Preheat the oven to 200C / gas mark 6.
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Finely chop or crush the garlic. Finely slice 3/4 of the onion, dice the remaining 1/4 and set aside. Thinly slice the courgette into half moons. Peel and cut the sweet potatoes into wedges.
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Place the sweet potato wedges in a bowl and toss with 1/2 tbsp oil and a pinch of sea salt, then place on a baking tray in the oven for 20-25 mins, turning halfway through.
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Meanwhile, heat a large pan with 1/2 tbsp oil on a medium heat and add the garlic and sliced onion, cook for 3 mins. Then add the courgette, smoked paprika and chilli flakes and cook for 3 mins.
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Drain the haricot beans and add to the vegetables, along with the passata, balsamic vinegar and maple syrup. Leave to simmer for 10 mins until the sauce has reduced.
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Meanwhile to make the guacamole; roughly chop the coriander leaves and cut the lime in half. Peel and de-stone the avocado, add to a bowl and mash, then add a squeeze of lime juice, the diced red onion and the coriander (to taste) and combine. Season with sea salt and black pepper.
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Serve the barbecue beans on two warm plates with the guacamole and sweet potato fries.
Brought to you by our partners Mindful Chef.
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