Smoky Tomato Baked Beans

AuthorGeo FoodsCategory

Ingredients

 · 400 g chickpeas
 · 400 g butter beans
 · 6 garlic cloves
 · 400 g baby tomatoes
 · 125 g cherry truss tomatoes
 · 2 teaspoons smoked paprika
 · 2 tablespoons tomato paste
 · ¼ cup olive oil
 · 2 tablespoons pomegranate molasses
 · 100 g Greek feta
 · Sliced baguette & Tabasco

Preparation

1

Preheat the oven to 220°C. Toss the chickpeas, beans, garlic, tomatoes, paprika, tomato paste, oil and two tablespoons molasses in a baking dish. Bake for about 30 minutes or until the tomatoes start to collapse. Stir, while breaking up tomatoes slightly. Cook for a further 10 minutes or until tomatoes release their juices. Drizzle the beans with remaining molasses and oil. Squeeze garlic from skins and serve topped with feta.

Related Recipes

Ingredients

 · 400 g chickpeas
 · 400 g butter beans
 · 6 garlic cloves
 · 400 g baby tomatoes
 · 125 g cherry truss tomatoes
 · 2 teaspoons smoked paprika
 · 2 tablespoons tomato paste
 · ¼ cup olive oil
 · 2 tablespoons pomegranate molasses
 · 100 g Greek feta
 · Sliced baguette & Tabasco

Directions

1

Preheat the oven to 220°C. Toss the chickpeas, beans, garlic, tomatoes, paprika, tomato paste, oil and two tablespoons molasses in a baking dish. Bake for about 30 minutes or until the tomatoes start to collapse. Stir, while breaking up tomatoes slightly. Cook for a further 10 minutes or until tomatoes release their juices. Drizzle the beans with remaining molasses and oil. Squeeze garlic from skins and serve topped with feta.

Smoky Tomato Baked Beans

Leave a Reply

Your email address will not be published.