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Loaded Smoky Chilli Baked Bean Bowl
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Loaded Smoky Chilli Baked Bean Bowl

This is a store-cupboard hack for a proper hearty but nutritious lunch or dinner. Our Smoky Chilli Baked Beans simmer down into a rich, saucy base that soaks into the rice below. Then really, the toppings are up to you to riff! We love it with creamy slices of avocado, crumbled feta and tangy pink pickled onions. Or skip the rice, and load it all onto a sweet jacket spud instead. It’s endlessly versatile.

 

QUICK HACK: you can microwave the baked beans in their jar for 2-3 minutes, stirring halfway through, until warmed all the way through. Just make sure to remove the lid! Or, transfer to a microwave-safe bowl.

Feeds: 2
Takes: 30 minutes

Ingredients

For the bowls

1 x 380g jar Smoky Chilli Baked Beans

120g dried rice of choice (or 200g microwave packs are ideal for speed + ease

1 large ripe avocado, roughly sliced or cubed

100g feta cheese, crumbled

Pink pickled onions

A handful of fresh coriander, leaves roughly chopped

Lime wedges, to serve

Other serving suggestions

Dollops of natural or yogurt

Charred sweetcorn

Tortilla chips

Roast some cubed sweet potato, or load everything onto jacket spuds

Directions

1

Cook the rice according to the packet instructions.

2

Tip the baked beans into a pan and simmer over a medium heat for 3 minutes until warmed through. You can also microwave them in the jar (make sure to remove the lid), or, tip them into a microwave safe bowl and cook for 2-3 minutes, stirring halfway through.

3

Squeeze a little lime over the avocado and season.

4

Divide the rice between bowls and spoon over the beans. Top with the sliced avocado, crumbled feta, pickled red onions, fresh coriander and any other toppings you fancy. Serve with lime wedges.

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