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

1. Preheat oven to 220°C
2. Grab a large baking dish and splash some olive oil around then throw all the ingredients in except for the feta if using! Yep, it's that easy. Give it a mix and if you have some fresh herbs, pop them on top.
3. Bake 20-30 minutes or until tomatoes start to collapse.
4. Stir, breaking up tomatoes slightly.
5. Cook for a further 5-10 minutes or until tomatoes release their juices.
6. Drizzle beans with some more molasses and olive oil. Squeeze garlic from skins and serve topped with feta and more fresh herbs if you like. Lovely on toast. Enjoy!