Spicy BBQ Beans

Serves: 2-3
Cooks in: 10 minutes
Difficulty: 3/10
Can be gluten free


1 Leek, chopped fine

1/2 tsp Garlic Granules

1/2 tsp Smoked Paprika

1/2 tsp Ground Cumin

2 tbs Tomato Puree

2 tbs Ancho Chilli Paste

1 tsp Sea Salt

1 can Chopped Tomatoes

1 tbs Apple Cider Vinegar

3 cups Mixed Beans, from a can. (I used chickpeas, haricot & black beans.

Serve with

Fresh Coriander

Grilled Sourdough


Mixed Seeds

Place a medium saucepan over a low heat & add a little olive oil. When the pan is hot sauté the leek for a couple minutes then add the spices, tomato puree & salt.

After a couple minutes of cooking stir through the ancho & tomato puree then add the beans, chopped tomatoes & vinegar.

Place a lid on the pan & let the beans bubble away for 5 minutes.

Serve your beans on top of grilled bread with hummus & garnish with fresh coriander & mixed seeds.