When I read about Tabasco’s new range of sauces and marinades, I couldn’t wait to get my hands on the Chipotle and Smokey Bourbon flavour and see what I could rustle up – especially as I am doing Veganuary at the moment and it’s all 100% vegan-friendly.
I’ve been smothering this all over sweet potato fries and dipping my avocado on toast in it, but if you fancy doing something a little more ‘cheffy’, here’s my recipe for Chipotle BBQ beans.
It’s super quick and simple, and will have you shunning baked beans from a tin forever more.
- 400g chopped tomatoes
- 600g of tinned cannellini beans or butter beans
- 1 tbsp tomato puree
- 3 tbsps Tabasco Chipotle & Smokey Bourbon Sauce
- 1 clove garlic, minced
- 1 onion, diced
- 1-2 tsp chilli powder
- Pinch or two of chilli flakes
- Black pepper to season
Fry the minced garlic and onions on a low heat in a little oil, being careful not to burn them. Add the tinned tomatoes, cannellini beans, puree, and the Chipotle & Bourbon sauce, and heat slowly, stirring well to mix the flavours. Add the chilli powder and flakes, and bring to a simmer. Allow to simmer for 10 minutes, stirring occasionally to stop it sticking. When ready to serve, season with cracked black pepper.
Alternatively, you can keep these bubbling away for hours in a slow cooker like this one from Very.
These beans work well on toast or in a jacket potato for a complete meal. They are also great for freezing in individual portions and heating up as and when you need them, or (if you’re not veggie or vegan) serving as a side with slow cooked pulled pork.