4 tablespoons olive oil
2 red onions, thinly sliced
1 brown onion, thinly sliced
1 teaspoon fennel seeds
1 tablespoon salt
3 garlic cloves, thinly sliced
2 tablespoons apple cider vinegar
1 tablespoon tomato paste
½ tablespoon paprika
2 x 400g cans tomatoes
bunch of beetroot leaves or chard
2 x 400g cans cannellini beans

Whether it’s a revamp of a childhood staple, a commonly wasted ingredient being used, or a somewhat out-there transformation of a dish, Reinventing the meal is about introducing something new to your culinary tool-kit.

Beetroot leaves, which have a similar taste and consistency to chard, make a great addition to these simple and comforting baked beans. Serve with garlicky oil-rubbed sourdough or fried eggs – or both!


1.Place an ovenproof pot over a medium heat and add the olive oil, onions, fennel seeds, salt and garlic.
2.Once the onions are translucent, add the vinegar. Continue cooking, stirring occasionally, until caramelised.
3.Stir the tomato paste and paprika through the onions, then add the tinned tomatoes.
4.Let this simmer for 20 minutes to reduce and thicken before adding the beetroot leaves and cannellini beans.
5.At this point you can either continue cooking on the stove for 10-15 minutes or put in the oven at 180°C and bake for the same time.

Recipes, food styling & photography Will Bowman & Jane Lyons

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