SPICY REFRIED BEANS

Serves 2- 3 people 

Ingredients:

1 small white/red onion – finely chopepd 

2 garlic cloves – crushed

2 jalapeno peppers – finely chopped 

1 tsp of smoked paprika 

1/2 tsp of ground cumin

1 can of pinto beans – water included 

250ml of veggie stock 

Salt & pepper to taste 

A glug of oil for frying 

Serve them with: tortilla chips, in tacos, with rice, quacamole & salad

Add the oil to a large frying pan together with the onion. Sautee the onion for 5-8 minutes until it starts to caramelise. Add in the crushed garlic and jalapeño peppers and cook for another few minutes. Add in the smoked paprika and ground cumin and cook for another minute. Add in the beans with their water. Mix everything together and add in the veggie stock. Cook on a low heat for 15-20 minutes until the beans start to thicken up and the majority of the liquid has evaporated. You can either serve them as they are or if you want a smoother consistency you can give them a blend with a hand blender. 

SMOKY BAKED BEANS

Serves 3 people 

Ingredients:

2 garlic cloves – crushed 

270g of cherry tomatoes 

250g of cooked cannelini or haricot beans 

1 tbsp of maple syrup 

1 tbsp of tomato puree 

1/2 tsp of smoked paprika 

Salt & pepper to taste 

A glug of oil for frying 

Serve them with: I personally love them with some toasted sourdough and mashed avocado as a savoury brunch.

Add the oil to a large pan together with the cherry tomatoes and garlic. Cook on medium heat for only few minutes until the garlic start to go fragrant. Add a dash of water and the maple syrup and cook for few more minutes. Add in the tomato paste  and with the wooden spoon crush down the tomatoes. Cook for 5-8 minutes until you have a relatively smooth tomato sauce. Add in the cooked beans with the smoked paprika and cook for another 5 minutes. Season with salt & pepper and serve. I like to add some chopped fresh basil and some chilli flakes if I have some on hand.

PASTA & FAGIOLI

Serves 3 people 

Ingredients:

1 white onion – finely chopped 

1 carrot – finely chopped 

1/2 stick of celery – finely chopped 

2 garlic cloves – crushed 

1 tsp of smoked paprika 

1 tbsp of dried mixed herbs 

400g of tomato passata or chopped tomatoes 

250g of mezzi rigatoni pasta or maccheroni 

400ml of veggie stock 

Salt & pepper to taste 

A glug of oil for cooking 

Serve with (optional): some grated vegan parmesan, chopped fresh basil and some chilli flakes 

Add the oil to a large pan together with the chopped onion, carrot and celery.  Cook on a medium heat for 5-8 minutes until the veggies start to soften. Add in the crushed garlic and cook for another minute. Add in the smoked paprika and dried herbs and stir everything together. Add in the tomato passata. Mix and add in the pasta and the veggie stock. Cook the pasta for 10-15 minutes until is cooked. Make sure to keep stirring the pasta from time to time as it tends to stock the bottom of the pan. Once the pasta is cooked serve with some grated vegan parmesan and chopped fresh basil.