Popcorn baked beans with sundried tomatoes
This is a brilliant recipe to mess about with and is ideal for using up odd leftovers.
- 1 400g can of mixed bean salad
- 1 whole bottled red pepper, chopped and 2 tablespoons of the oil from the jar
- Freshly ground black pepper
- 1 tablespoon sundried tomato paste
- 1 tablespoon tomato puree
- Pinch of sea salt
- Drain the beans and rinse them a few times and allow them to drain well
- Heat the red pepper oil in a large frying pan over a high heat
- Add a pinch of black pepper to the oil and swill it around the pan
- Get a cover for the pan as it will spit violently when you add the beans
- Very carefully tip the beans into the frying pan and cover quickly
- Jiggle the pan to keep the beans turning over, ideally while holding the cover an inch away from the pan so they don't start to steam yet
- After a minute or so, the beans will pop like popcorn, crisping the skins and revealing a fluffy core
- Once most of the beans have popped and the pan has calmed down a little, stir in the chopped peppers, sundried tomato paste and tomato puree
- Mix well, reduce the heat and cover and simmer for 3 or 4 minutes
- If they look too dry, add a splash of liquid. You could use water, stock , wine or beer. I used a splash of Stella lager to loosen them
- Serve immediately
Use any variety of canned beans and practically anything you can think of. Bottled peppers are good because they don't require any cooking, however you could add fresh peppers for a little crunch, finely chopped spring onions, chillies, oh the list is endless!
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