Smoky Red Bean + Aubergine Traybake with Tahini Drizzle

Feeds: 3

Takes: 35-40 minutes

Ingredients

2 tbsp olive oil
1 large aubergine, sliced into 3cm thick chunks
1 red onion, peeled and chopped into large chunks
2 x 400g tins of plum tomatoes
1 jar of Queen Red Beans, drained but not rinsed
2 tsp sweet smoked paprika

For the Tahini Drizzle

3 tbsp tahini
1 garlic clove, grated
The juice of ½ lemon

For Garnish

Pomegranate molasses, to serve
A small bunch of soft herbs - such as fresh dill and mint

Serving suggestions

Cous cous or bulgur wheat
Warm pitta bread
Grilled halloumi, to top (optional)
Toasted sunflower seeds, to top (optional)

Substitutions:

Pomegranate molasses - balsamic vinegar or a mixture of honey or maple syrup with a squeeze of lemon juice
If you’ve got any greens lying around in the fridge, such as spinach or kale, you can bung those in too. Just stir them through the traybake in the last 10 minutes.

Made with:
Queen Red Beans

These are the most delicious red beans you will ever meet. They are the creamiest, biggest variety of a red kidney bean out there.

Directions

step 1
Preheat the oven to 180C.
step 2
Tumble the aubergine and onion into a large baking dish or roasting tray and toss generously with the oil and a good pinch of salt and roast for 25-30 mins until they start to get some colour.
step 3
Once the aubergine and onions have started to caramelise, remove the tray from the oven and pour in the plum tomatoes. Mash them with a fork or potato masher (keeping clear not to mash the aubergine!). Add the paprika, drained beans and a good pinch of salt and stir to combine.
step 4
Bake for 20 minutes or so until bubbling and the sauce has thickened.
step 5
Meanwhile, make the tahini drizzle by mixing together the tahini, lemon juice, garlic, 1 tbsp of warm water and a pinch of salt and mix well until you reach a drizzle-able consistency, similar to single cream. Add more water to loosen, if needed.
step 6
When ready to serve, drizzle the tahini over the traybake and scatter over the fresh herbs. Finish with a drizzle of pomegranate molasses. Serve with grain of choice or flatbreads to mop up the juices.

Made with:
Queen Red Beans

These are the most delicious red beans you will ever meet. They are the creamiest, biggest variety of a red kidney bean out there.

Tender Queen Red Beans

These are THE MOST DELICIOUS red beans you will ever meet. They are the creamiest, biggest variety of a red kidney bean out there. Their deeply savoury and meatiness make them the key component for a red wine ragu or scattered in a roasted kale + feta salad where their burgundy colour can be appreciated in its full glory. Even better still, try them straight from the jar.

Cook with queen red beans