Homemade baked beans with garlic pitabread


This recipe has been adapted from What Katie Ate, I didn’t have all the ingredients so I have changed it a little.
It is a great addition to any cooked breakfast or with the some crusty garlic bread it makes a hearty supper.

For the beans
Olive oil
1 red onion diced
3 cloves of garlic
2 chopped chorizo sausages, or 6 sausages to make it more of a hearty dinner
1 tablespoon of dried thyme leaves
1 tin of tomatoes
1 cup of tomato pasata (or tomato pasta sauce)
1 tsp chilli flakes
1 TBSP Worchestershire sauce
1 TBSP BBQ sauce
1 TBSP grainy mustard
2 tins of red kidney beans
1/2 bag of baby spinach (about 3 cups)

For the Pita

4 Pita bread (white or wholemeal)
1 clove of garlic (crushed)
100 gms butter

Brown the sausages in a large heavy based saucepan until they are firm enough to slice. Remove from the pan (don’t panic if they are not cooked through)
Add a lug of olive oil to the pan and saute the onion and garlic. Once they are cooked, add the remaining ingredients (except the spinach) and stir to combine, slice the sausages and add them to the pan. Simmer over a low heat until the sausages are cooked through, Add the spinach, stir through until wilted. Season to taste.

For the Pita Bread
Turn the grill on in your oven. Cut the pita bread into wedges. Melt the butter and garlic together in the microwave. Spread over the pita bread and grill until crisp (keep an eye on it so that it doesn’t burn)

Serve the beans in a bowl with pita chips around the side.



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