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Mexican baked beans

Published: 31 Aug 14
Updated: 18 Mar 24

Make these delicious Mexican beans for dinner tonight, then use the leftovers for lunch for the rest of the week. A perfect vegetarian midweek meal for the whole family.

Easy
September 2014

Test kitchen approved

Serves 6
Hands-on time 25 min, campfire time 40 min

Make these delicious Mexican beans for dinner tonight, then use the leftovers for lunch for the rest of the week. A perfect vegetarian midweek meal for the whole family.

Vegetarian recipes

Nutrition: per serving

Calories: 347kcals
Fat: 16.4g (3.2g saturated)
Protein: 13.5g
Carbohydrates: 37.3g (8.9g sugars)
Fibre: 17.8g
Salt: 0.4g

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Ingredients

Good glug olive oil
1 large onion, finely chopped
5 garlic cloves, crushed
Good pinch ground cinnamon
1 tbsp each ground cumin and coriander
3 tbsp chipotle paste
600g small ripe vine tomatoes, roughly chopped (about 2 packs)
2 tbsp molasses or treacle
4 x 400g tins haricot beans, drained and rinsed
2-3 ripe avocados
Juice of a lime
Soured cream, grated cheddar and fresh coriander to serve

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Method

Heat a glug of oil in a saucepan over a medium heat on the hob or, if you’re cooking these over a fire, add the oil to a billycan and put over the fire or on your barbecue – either hung from a hook or directly onto a rack over the coals.
Add the onion, garlic, cinnamon, cumin, coriander and chipotle paste, then fry for 10 minutes until soft and fragrant.
Stir everything together, then add the chopped tomatoes and molasses or treacle. Season well and simmer, covered, for 20 minutes before adding the beans and simmering for a further 10 minutes or so, stirring occasionally.

Halve the avocados. Remove the stones, drizzle with lime juice to taste and season with salt and pepper. Serve half an avocado on each plate with a few spoonfuls of beans, a dollop or two of soured cream and a scattering of grated cheese and chopped coriander.