Smokey Bourbon BBQ Beans

Smokey, spicy, bourbon, BBQ baked beans. A cosy Autumn dish to warm up this rainy weekend.

 

1 red onion

2 cloves garlic

1 red pepper

1 carrot

1 chili

1 heaped tsp smoked paprika

1 tsp ground cumin

1/3 cup Tomato puree

1 tbsp mustard powder

Hot sauce/tabasco

1/3 cup BBQ sauce/brown sauce

2 tbsp Maple syrup

Juice of half an orange

Bourbon

2 springs rosemary

1 400g can of mixed beans

Preheat oven to 190 c

Finely slice the onion, garlic, chilli and red pepper. Peel and chop the carrot into rounds. Put all of these veggies into a roasting tray with a drizzle of olive oil, smoked paprika, cumin, salt and pepper. Roast in the preheated oven for 15-20 minutes, stirring every so often.

In a medium mixing bowl stir together the tomato puree, mustard powder, BBQ sauce, a dash of hot sauce, maple syrup, rosemary (chopped finely), orange juice and a splash of bourbon. Thin it out with a little hot water if it needs.

Once the veggies are soft and fragrant, take the pan out of the oven, add the can of mixed beans and cover in the sauce. Mix well then put the tray back in the oven for 25-30 minutes. Keep stirring and add a splash of water (or bourbon) if it starts to dry out too much.

Serve the beans up with garlic sourdough toast or fill a baked sweet potato with some BBQ goodness.

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05 Nov This entry was published on November 5, 2016 at 2:34 pm. It’s filed under baking, breakfast, dairy free, dinner, dinner party, food photography, food styling, gluten free, healthy, healthy recipe, low fat, lunch, nut free, protein, recipe, travel, Uncategorized, vegan, vegan dinner, vegan lunch, vegetarian, warming and tagged autumn, bbq, beans, cooking, cosy, delicious, energy, food photography, gluten free, healthy, nutrition, protein, rainy day, recipe, sourdough, south, travel, vegan, vegetarian, winter. Bookmark the permalink. Follow any comments here with the RSS feed for this post.