PSA: I’ve never had Heinz baked beans regardless I was inspired to gourmet-up my own version. Being vegetarian I found beans to be an indispensable source of protein and fiber and paired with a refreshingly tomato-ey sauce it does it better than what it says on the can. Enjoy on some toasted sourdough bread with a nestled poached egg if you want the ultimate at-home brunch experience.
HOMEMADE TOMATO BEANZ
Can of tomatoes (favorably chopped, even better would be passata)
Garlic (depends on yourself, if you fan-garlic over it go with four large cloves)
Paprika (smoked would be fab)
1 tbsp Miso (optional)
2 tbsp of vinegar (I used white wine vinegar but apple cider vinegar etc. is gucci too)
1. Chop finely: onion &garlic.
2. In a medium-size saucepan, heat your preferred lipid (butter/ghee/oil) over medium heat
3. Lightly fry (sauté) your chopped-up veggies until translucent but NOT browned.
4. Add tomato paste and cook for a further minute.
5. Verse in your can of tomatoes and beans. The contents will become super thick so dilute it with about half a cup of water (this will boil off so if you add too much don’t worry)
6. Add all your spices, miso, and vinegar (this will cook-off, it won’t be vinegary).
7. Allow to come to a boil and once it does turn it down to a bare simmer and let it be for about 25-30minutes.
8. Alternatively, if you prefer a chunk-iless tomato sauce, do not add the beans until the very end. Once the sauce has been simmering for 20min, using a blender, blitz the tomato sauce until appreciated consistency and THEN add the beans, bring to boil then turn down low to simmer and cook for a further 10 min.
9. Serve on toasted bread with some crème fraiche/ Greek yoghurt. Or as your heart desires.
Who doesn’t love a juicy and rich burger? Well, why not make it vegetarian? And why not make it look like “the real deal”? Thanks to beetroot and its dye-mazing qualities, it beefs up the patties. However, I will point out that earthy beet flavors are blooming so if you prefer to ~bury~ them, you can use fewer beets and/or sub in beans. TBH use the veggies you have zenning at the back of your fridge. Ensure your final “dough” is workable and pattable, your buns are toasty and burger sauce made, or simply make an open-faced sandwich with some avocado. The world is your oyster with these patties for sure.
Vatties (veggie + patties)
2 balls of Beetroot (boiled and vacuum packaged)
I punnet of Mushrooms
Garlic (I used 4 cloves)
1 small Onion
1 tbsp Tomato paste
4 tbsp Milled Flaxseed
Pinch of Salt
¼ tsp Cayenne pepper
¼ tsp Cumin
¼ tsp Mustard powder
1. Grate your chosen veggies into a bowl.
2. Add your spices and tomato paste
3. To your milled seeds add 1-2 tbsp of hot water to moisten it lightly forming a putty-like gel.
4. Using your hands mix all the ingredients together. The mixture should be moist but not droopy. If it is too wet, sprinkle some more flaxseed or plain flour.
5. Form balls and flatten slightly. Midway through baking, you may flip the patties to brown each side.
6. Bake for 30min at 190°C or until firmed up and lightly crispy.
Notes: You can substitute the flaxseed for the egg as its function is merely to glue the “dough” together.
Spice-wise, you can make it as spicy or mild as you wish.