Spicy baked beans on toast recipe
 These vegan baked beans have so much more depth than a ready-made tin – the tip is to make sure the borlotti beans cook for long enough in the sauce as they can be quite tough if they’re not cooked properly. The recipe makes a double portion of beans which will be used in the chilli non carne recipe as part of the budget vegan meal plan for one. This recipe is part of a budget vegan meal plan for one. In March 2023 this recipe was costed at an average of £1.10 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 tbsp olive oil1 onion, finely chopped2 garlic cloves, finely chopped or grated ½–1 tsp dried chilli flakes, to taste2 tsp paprika400g tin borlotti beans400g tin chopped tomatoes1 tbsp tomato ketchup2 tsp white wine vinegar2 tsp yeast extract1 slice wholemeal bread1 tsp nutritional yeast (optional) salt and ground black pepper 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped or grated ½–1 tsp dried chilli flakes, to taste 2 tsp paprika 400g tin borlotti beans 400g tin chopped tomatoes 1 tbsp tomato ketchup 2 tsp white wine vinegar 2 tsp yeast extract 1 slice wholemeal bread 1 tsp nutritional yeast (optional) salt and ground black pepper Method Put the oil and onion in a medium saucepan over a low–medium heat. Gently fry the onion for 5 minutes with a pinch of salt until starting to soften. Add the garlic, chilli flakes and paprika and cook for a further minute until fragrant. Add the beans along with the liquid from the tin and the chopped tomatoes. Simmer for 15 minutes. Add the ketchup, vinegar and yeast extract and season with salt and pepper. The sauce should be tangy and sweet and the beans should be tender. When the beans are almost ready, toast the bread. Serve half of the beans over the toast with a sprinkle of nutritional yeast, if using. Keep the rest of the beans in a plastic container in the fridge to use in the chilli non carne recipe, or save for another day. Put the oil and onion in a medium saucepan over a low–medium heat. Gently fry the onion for 5 minutes with a pinch of salt until starting to soften. Add the garlic, chilli flakes and paprika and cook for a further minute until fragrant. Put the oil and onion in a medium saucepan over a low–medium heat. Gently fry the onion for 5 minutes with a pinch of salt until starting to soften. Add the garlic, chilli flakes and paprika and cook for a further minute until fragrant. Add the beans along with the liquid from the tin and the chopped tomatoes. Simmer for 15 minutes. Add the ketchup, vinegar and yeast extract and season with salt and pepper. The sauce should be tangy and sweet and the beans should be tender. Add the beans along with the liquid from the tin and the chopped tomatoes. Simmer for 15 minutes. Add the ketchup, vinegar and yeast extract and season with salt and pepper. The sauce should be tangy and sweet and the beans should be tender. When the beans are almost ready, toast the bread. When the beans are almost ready, toast the bread. Serve half of the beans over the toast with a sprinkle of nutritional yeast, if using. Keep the rest of the beans in a plastic container in the fridge to use in the chilli non carne recipe, or save for another day. Serve half of the beans over the toast with a sprinkle of nutritional yeast, if using. Keep the rest of the beans in a plastic container in the fridge to use in the chilli non carne recipe, or save for another day. Recipe tips The cooked beans can be kept in the fridge for 3 days.