Autumn being well and truly upon us means that baked beans are back in the larder in a big way. They’re famously cheap, filling and healthy. Plus, much as I love the standard baked beans on toast, they are actually an incredibly versatile ingredient. You can stick them in loads of recipes; bolognese, chilli, stew, casseroles etc BUT you can also base different recipes around them. Peri Peri baked beans I believe are now available in the can but I’ve often rustled up a peri peri sauce and mixed the two. This recipe isn’t something I’ve done before, but sometimes thinking outside the box leads to the best results.
I’ll be honest, I wasn’t sure exactly how it would turn out but the vegan AND chicken options were both an absolute winner! The tomato and baked bean base soaks up all of the delicious Indian spices that I’ve put in PLUS the tang of a splash of lemon and some fresh, sweet cherry tomatoes makes this garam masala arguably better than a standard lentil garam masala. Then comes the spice of the rocket chilli of course, bringing a whole new dimension to the dish – that’s if you like spice as much as me – but even if you don’t there’s so much going on that I’m sure you’ll love it.
Plus, the fibre and protein (20g per portion to be exact) from the beans is big tick in the healthy box, especially when the spinach is packing a heap of vitamins and minerals, plus even more protein into the dish.
To add another dimension, I also did the recipe again but threw in a some fresh chicken breast too, to pack an even bigger protein punch. You can shift it into a healthy fakeaway too with a bit of Pilau rice and some naan breads – I’ll be doing that at some point for sure! Oh, and before I forget, it only costs £1.69 Per Portion.
Enjoy and let me know what you think. Rob x