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Smoky Tomato Baked Beans

Canned baked beans aren't my cup of tea, but they're Trevor's absolute favourite. So, I decided to whip up a homemade version, and let me tell you, these are a total game-changer! Feel free to experiment with your favourite beans – I love using plump butter beans and kidney beans for a hearty texture. These homemade baked beans are delicious any time of day, whether it's breakfast, lunch, or dinner. Ingredients Extra virgin olive oil 400g can kidney beans, rinsed, drained 400g can butter beans, rinsed, drained 4-6 whole unpeeled garlic cloves (you'll peel them once they're roasted) 400g baby or cherry tomatoes - fresh or from a can Large tomatoes, chopped 4 Sundried tomatoes, chopped finely (optional) 2 tsp smoked paprika 2 tbsp tomato paste 2 tbsp pomegranate molasses or date syrup fresh herbs like oregano or thyme To serve: 100g feta, crumbled (optional) INSTRUCTIONS Preheat oven to 220°C Grab a large baking dish and splash some olive oil around then throw all

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