Baked beans and potatoes, such a classic British meal. I’ve (shock, horror) never been a fan of the canned stuff but homemade ones can be lovely. This recipe came from a really old copy of either BBC Good Food or BBC Vegetarian magazine, from a long time ago at least. I’ve adapted it quite a bit because the original recipe called for veggie bacon and all sorts that I never have on hand.
I make the potatoes spiced with a bit of paprika, cumin, and garam masala which may not be traditional but gives them a lovely taste! They come out crispy and with a hint of spice to them which is really nice.
I didn’t take many photos of this meal as it was getting dark and I couldn’t find anything pretty to take photos of! Our kitchen has a few lights that don’t work and it’s perpetually in a sort of dusk state…which isn’t that great when you’re looking to snap your food. But take my word for it, it is tasty.
Homemade Baked Beans & Potato Wedges
- For the Wedges
- 350g potatoes, cut into wedges.
- 1 tbsp oil
- 1/2 tsp garam masala
- 1/2 tsp smoky paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne powder
- 1 onion, chopped
- 1 garlic clove, chopped
- 1/2 tsp sugar
- 1 tsp smoky paprika
- 1 tsp dried mixed herbs
- 1 tsp cider vinegar
- 1 tbsp tomato puree
- 1 can chopped tomatoes
- 150ml vegetable stock
- 1 can white beans
- Salt & Pepper
For the Beans
- Preheat the oven to 200C (400F)
- In your roasting tin, mix the potato spices and oil to form a paste.
- Add the potatoes into the tin, mixing with your hands to make sure they are well coated in the spice mix.
- Bake the potatoes in the oven for 30 minutes, or until crisp.
- Meanwhile, fry the onion and garlic in a pan until softened.
- Stir through the paprika, mixed herbs, sugar, cider vinegar, tomato puree, and seasoning.
- Mix in the can of tomatoes and vegetable stock, and simmer for 10 minutes.
- Add the drained beans and continue to simmer until the sauce thickens and the potatoes in the oven are cooked.
- Serve the beans with the potatoes and enjoy!