Smoky Tomato Baked Beans

I dislike baked beans in a can but Trevor loves them so I thought I'd try making my own and these are a winner. Although I could easily lose the chickpeas they do add a nice texture, and make sure you get nice big butter beans. Enjoy for breakfast, lunch or dinner.

Ingredients

• 400g can chickpeas, rinsed, drained
• 400g can butter beans, rinsed, drained
• 6 whole unpeeled garlic cloves
• 400g baby tomatoes
• Large tomatoes, chopped
• Cherry truss tomatoes
• 6 Sundried tomatoes (optional)
• 2 tsp smoked paprika
• 2 tbsp tomato paste
• 1/4 cup extra virgin olive oil
• 2 tbsp pomegranate molasses or date syrup
• 100g feta, crumbled (optional)
• fresh herbs like oregano or thyme

INSTRUCTIONS

1. Preheat oven to 220°C
2. Toss the chickpeas, beans, garlic, tomatoes, paprika, tomato paste, 2tbsp oil, 1 1/2 tbsp molasses in large baking dish. Throw some fresh herbs on top.
3. Bake 30 minutes or until tomatoes start to collapse.
4. Stir, breaking up tomatoes slightly.
5. Cook for a further 10 minutes or until tomatoes release their juices.
6. Drizzle beans with remaining molasses and oil. Squeeze garlic from skins and serve topped with feta.