Spanish-Style Baked Beans

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It hasn’t been an especially cold winter in Britain, but all the same the best thing to do in winter is snuggle down with a warming, filling dish of food, preferably steaming up into your face, wafting a sweet, spicy aroma into your nose. I went to Spain for the first time two summers ago with one of my best friends and adored the food. The flavours so distinctive, the sizzling pans of paella, the array of little tapas dishes you can gorge on, like a tasting session – heaven for me, as I invariably have trouble deciding on something at restaurants and want to try at least three things.

I was barely eating meat in 2013, but at the time I couldn’t resist a bit of chorizo. And, I can’t lie about it – it was delicious. Almost every meat eater I know loves chorizo; my flatmate used to eat it almost daily. Chorizo is one of the tastiest foods out there, but a few months ago I realised this wasn’t really or else wholly due to it being made of pork. The Spanish are a little obsessed with ham (I remember almost every street I walked down had at least four shops exclusively selling ham), so it’s a bit of a refined art for them, but they are also the elusive harbourers of a sneaky cooking secret – pimentón.

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Or, in English, smoked paprika. Now you might think smoked paprika isn’t a secret, we have it in Britain and you can buy it in the supermarket. But the English hardly ever use it in their cooking. And pimentón is the secret ingredient of chorizo. It gives it that smoky, spicy flavour which is so unique. I no longer eat chorizo but I had the idea a while ago to create some kind of tomato bean sauce with pimentón and decided what better thing to make than spicy, Spanish-style, healthy home-made baked beans.

The thick sauce is so hearty and full of flavour, adding a beefiness which is so lacking in watery baked beans you get in a tin, it gives you a great protein boost and it doesn’t have any of the added sugar. Furthermore, this dish is so versatile – you could have it as a stew, or as a soup or spilling out of a baked potato. It really is delicious, pleasantly spicy and when you put a spoon of it in your mouth it’s rather like tasting chorizo, without the chorizo.

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Serves 4-5:

  • 2 cups/240g/2 tins of haricot beans (I prefer to soak mine overnight and then boil for approximately 2½ hours with a few cloves of garlic and a couple of bay leaves – if preparing your own you’ll need about 180g of dried haricot beans)
  • 1 medium red onion
  • 4 large tomatoes (tomate de pera ideally)
  • 1 Romano red pepper
  • 4 cloves of garlic
  • 7 sun-dried tomato pieces
  • 1½ teaspoons pimentón/smoked paprika
  • 1½ teaspoons cayenne pepper
  • 1 tablespoon of olive oil
  • ¼ cup of water
  • 1 tin of peeled cherry tomatoes
  • 5 teaspoons of tomato purée
  • A small handful of basil
  • A small handful of parsley
  • Salt and pepper
  • A pinch of chilli flakes

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If cooking your own haricot beans, soak and boil them as instructed above. When they’re soft, drain any excess water in a colander and set aside to cool. Next, roughly chop your onion and blitz in a food processor until very fine and resembling a thick paste. Add a splash of olive oil to a large pan and turn to a medium heat. Once the pan’s hot tip in the onion, stirring continuously for about 5 minutes. After this, turn the heat down to low and let the onion cook gently (you want as much moisture as possible to evaporate off).

While the onion’s frying chop the tomatoes and red pepper into large chunks. Peel the garlic cloves and again roughly chop. Add all the pieces to a food processor along with the sun-dried tomatoes, pimentón, cayenne pepper, basil, parsley, the tablespoon of olive oil and a good grinding of salt and pepper. Blend this until well combined and it looks like a thick sauce. Once the onion has softened and mostly dried up, add this tomato sauce to the pan, turn up the heat to medium and stir.

After a couple of minutes, add the tin of cherry tomatoes, tomato purée, ¼ cup of water and chilli flakes to the pan as well. Stir until all mixed together then place the lid on top, leaving it to simmer for 10 minutes. At this point, add the drained haricot beans. Stir once more and replace the lid, letting the mixture simmer gently for a further 30 minutes. Over this time the flavours will all come together to really bring out the tomato, peppers, garlic, basil and smoked paprika. Finally serve (with rice to make a casserole or even with pasta if you fancy) and enjoy!

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Roasted Parsnip, Butter Bean & Almond Soup

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I’ve never been much of a soup person. Other people always go on about how great it is, how easy to make and how delicious it can be. Maybe it’s because I used to eat those Covent Garden soups from the supermarket which are bulked out with butter and cream – and that’s all they taste of to me. Soup from the supermarket, especially Tesco own or even Sainsbury’s own, just doesn’t cut it one bit. And they all seem to have funny, artificial, unidentifiable ingredients, just like almost everything else on the shelves. I’m also really not a fan of boiled vegetables or watery soup (keep broth away from me) – for me it has to be thick, creamy and tasty to the max.

And that’s exactly what this parsnip soup is. Roasting the parsnips really brings out their flavour, adding a nuttiness which you don’t get if you simply boil, and then the combination of butter beans, almonds and almond milk gives it a creamy (with not one drop of cream in sight) and hearty dimension. Including butter beans and almonds means this soup is brimming with protein, which again is what I think many vegetarian soups lack. Even better, it’s root vegetable time in Britain and parsnips are 100% in season. As well as being in season, they’re a great source of both soluble and insoluble fibre, and many minerals and vitamins such as manganese and vitamin K, and they contain many poly-acetylene antioxidants which have anti-inflammatory and anti-fungal properties.

This soup really does taste great, boosted by the garlic and spices – it’s a far cry from watery broth or buttery mush. And, it is super easy to make and is so warming on these ever deepening wintery days, so I really hope you whip it up and tuck in.

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Serves 6:

  • 3 large parsnips
  • 1 cup/240g of butter beans (either 1 can’s worth or soaked overnight and simmered for 2 hours with a couple of garlic cloves and bay leaves)
  • ½ cup/120g of blanched almonds (soaked overnight)
  • 4 cloves of garlic
  • 450ml of unsweetened almond milk
  • 550ml of vegetable stock
  • 1½ teaspoons of turmeric
  • 1½ teaspoons of paprika
  • 1 teaspoon of cumin seeds
  • ½ teaspoon of chilli flakes
  • 1 tablespoon of olive oil
  • Salt and pepper

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Preheat your oven to 190°C. Peel the parsnips and chop into large hunks before placing on a baking tray. Sprinkle over some olive oil, a pinch of salt and pepper and then stir around to make sure all the pieces are coated before placing in the oven for about 45 minutes, turning them at least twice to make sure they roast evenly.

While the parsnip is roasting, peel and chop the garlic cloves into small discs. Add the tablespoon of olive oil to a pan and place on a medium heat, waiting for the oil to get hot before adding the garlic. Let it cook gently for a minute or so and then add the cumin seeds, ½ teaspoon of turmeric and ½ teaspoon of paprika. Stir in the spices so they have a chance to lightly fry and then remove from the heat.

Drain the blanched almonds then place in a food processor along with a very small amount of water. Blend until they’ve broken down into a smooth paste before adding the butter beans. Blend again until smooth. Once the parsnips are a nice golden brown all over, remove from the oven and place in a blender along with the blended butter beans and blanched almonds, fried garlic and spices, almond milk, vegetable stock, chilli flakes, the remaining 1 teaspoon of turmeric and paprika and a good grinding of salt and pepper and then blend until smooth. If you like your soup nice and thick it should be a good consistency but if you want it a bit thinner then add a little water until you get the thickness you want. If serving straight away pour into bowls, otherwise reheat when ready and enjoy!