Ingredients
| 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!
Instructions
| 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
Leave a Reply