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Vegetarian
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Vegetarian Option
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Ve
Vegan
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Vegan Option
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Gluten-Free
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Gluten-Free Option
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Dairy-Free
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Dairy-Free Option
Speedy Smoky Chilli Bean + Sweet Potato Bowl
This is much more of a fridge-raid than a strict recipe - so throw in whatever veg or odds + ends you've got lying around in the fridge. We've added some leftover black beans to our smoky chilli baked beans for that double whammy of bean goodness, along with some leftover sweet potato which we roasted for about 30 mins with olive oil, salt + a pinch of cumin. It's a plant-based belter.
Ingredients
1 jar Bold Bean Co Smoky Chilli Baked Beans
¼ jar leftover Queen Black Beans (optional) - with their bean stock
A handful of cooked, roasted sweet potato
Topping SuggestionsA handful of corn tortilla chips
Dollop of greek or natural yogurt
A handful of fresh coriander
Lime wedges, to serve
½ avocado, sliced
Pickled red onions
Directions
Tip the baked beans into a saucepan over a medium heat. Swill the jar ¼ with water, give it a shake, and pour that in too to make the most of all the sauce. Gently heat for 3 minutes. Tip in the black beans, if using, the sweet potato and any other odds + ends from the fridge you want to use up. Cook for a couple more minutes, just to warm everything through.
Serve into bowls and top with a dollop of yogurt, crush over some corn tortilla chips and finish with fresh coriander and a squeeze of lime. Sliced avocado + pickled red onions also work a treat!
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