Bonnie's Smokey Baked Beans

Serves 4

This versatile and delicious dish is a fantastic introduction to cooking for kids. It's a yummy meal for the whole family. Fantastic alongside eggs at brunch, in a bowl with chunks of sourdough to dip in or with sausages for a hearty, cosy meal. Adding a tin of corn kernels is a great addition too. Add in the last few minutes of cooking to keep their sweetness.

Bonnie Beans Photo: supplied

Ingredients

• 2 medium onions - finely diced
• 4 cloves garlic - finely diced
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon garam masala
• 1 teaspoon smoked paprika
• Pinch dried chilli flakes (plus more if desired)
• 2 400g tin tomatoes (I like to use the crushed and sieved ones)
• 1 ½ cups water
• 1 400g tin cannellini beans - drained and rinsed
• 1 400g tin black beans - drained and rinsed
• 1 400g tin butter beans - drained and rinsed
• 1 tablespoon tamari or say sauce
• Sea salt and cracked black pepper
• Olive oil for sautéing

Method

Heat a generous glug of oil in a sauté pan over a medium heat. Add the onions and cook until translucent and tender.  Add the garlic and cook, moving frequently, for a further minute. Add the spices and give these one minute to "wake up" and become fragrant. Add the remaining ingredients and bring to a boil.

Reduce to a simmer and cook for 25-30 minutes until the sauce has reduced and thickened, stirring often to prevent it sticking to the bottom of the pan. Add more water if the sauce has dried up too much.

Season to taste.

Can be stored in the fridge in an airtight container for up to 4 days. Will freeze brilliantly for up to 6 months.