Vegan_Food_and_Living_Cookbook_-_Spring_2019

Total fat Saturates Salt Sugar Protein

10.3g 1.5g 0.1g 2.8g 5.2g

1 Preheat the oven to 180°C/Gas

Mark 4.

2 After soaking the beans overnight,

drain and put them in a pan with

fresh water. Bring to the boil and

simmer for about 2 hours until

cooked without any crunch. I usually

do this a day or two before.

3 Heat a little olive oil in a pan, add

the diced onion and carrot, and cook

gently for about 10 minutes until

nice and soft. Add the garlic and let

it warm through for a minute before

adding the smoked paprika, cumin,

coriander and oregano. Stir through

to ensure everything is coated and

then add the wine. Simmer and

reduce by two-thirds.

4 Now add the cooked beans, passata,

tomato purée, dried chilli flakes,

sugar, half the parsley and some

salt and pepper. Finally, top with

the water to ensure the beans are

completely covered.

5 Bring it to a simmer, then pour into

a casserole dish and cook in the

preheated oven, loosely covered, for

about 2 hours. Check periodically to

ensure the beans haven’t dried out;

it should be thick.

6 Once it’s cooked, add the remaining

parsley and the dill, and fold through

the olive oil. Taste for seasoning and

add salt and pepper if necessary.

Leave to cool to room temperature

and enjoy with plenty of crusty

bread for mopping up the sauce.

TIP At a push, and if your life

depended on it, you could use canned

beans, you philistine you! The oven

cooking time remains the same.

Giant baked beans in tomato sauce

By Theo Michaels

Serves 6 | Prep 2 hrs 10 mins plus soaking overnight | Cook 2 hrs 25 mins | Calories 199 (per serving)

340g (2 cups) butter beans,
soaked for 24 hours
½ onion, peeled, diced
1 small carrot,
peeled, diced
3 garlic cloves, peeled
1 tbsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
generous pinch Greek
dried oregano
125ml (½ cup) vegan
Retsina wine, or vegan
dry white wine
250ml (1 cup) passata
1 tbsp tomato purée
pinch dried chilli

pinch sugar

small handful fresh fl at

leaf parsley

500ml (2¹/ 8 cups) water

small handful fresh dill

60ml (¼ cup) olive oil, plus

extra for cooking

salt and freshly ground

black pepper

vegan crusty bread,

to serve

Weekend^ RECIPES