There's nothing posh about these baked beans – they're just done properly, without all the rubbish. Plus they're actually baked, like baked beans should be, and taste awesome to boot.
You can swap the butterbeans for haricot or cannellini beans, which would be the more traditional choice, although they can be harder to come by. I like to use beans from jars as opposed to tins, as I find the quality is better, and I can include the juices in my recipe.
Dried beans that have been soaked overnight would also work, but need to be cooked first. Tinned are fine too, but when I use these I make sure I drain and rinse them, as I don't like the taste of their brine.
I've use liquid smoke here, for that extra hit of flavour, but if you can't get hold of it, it's by no means essential.
1 x 600g jar butter beans or beans of your choice
1 x 400g tin chopped tomatoes
1 clove garlic, minced
1 tbsp sweet smoked paprika
1 tbsp tamari soy sauce
1 tbsp maple syrup
1 tsp liquid smoke (optional)
½ tsp dried thyme, or 1 tsp fresh
1 tsp sea salt
Good grinding of black pepper
200-300g cherry tomatoes on the vine (optional)
1 tbsp extra-virgin olive oil
Few fresh thyme sprigs
Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.