Bosh! BBQ beans with mushroom burnt ends

Home-made vegan bbq beans are so easy. The mushroom burnt ends give the dish a wonderfully smoky flavour.

bbq beans with mushroom burnt ends
Lizzie Mayson

SERVES 1-2

1/2 onion
2 garlic cloves
1 tbsp olive oil
1 tbsp tomato purée
1/4 tsp smoked paprika
1/4 tsp chilli powder
1/4 tsp dried thyme
1 tbsp light brown sugar
1 tbsp light soy sauce
1 x 400g tin cannellini beans
200g passata
salt and black pepper

FOR THE MUSHROOM BURNT ENDS

200g mixed mushrooms
1 tbsp olive oil
salt
3 tbsp good-quality BBQ sauce

1. First make the burnt ends. Thinly slice the mushrooms. Add the tablespoon of olive oil to a large frying pan and place over a medium-high heat. Add the mushrooms, sprinkle with a good pinch of salt and fry, stirring regularly, for about 10 minutes until very browned but not burnt. Add the BBQ sauce to the pan and stir to coat. Cook for another 1-3 minutes until the sauce has caramelised and the mushrooms have blackened but are not burnt.

2. Peel and finely chop the onion and garlic. Add the tablespoon of olive oil to a medium saucepan and place over a medium heat. Add the onion and sauté for 5 minutes. Add the garlic and sauté for 3 minutes. Add the tomato purée, smoked paprika, chilli powder, thyme, sugar and soy sauce and stir into the onions. Cook for a further 2 minutes.

3. Drain and rinse the cannellini beans, then add them to the pan and stir. Cook for another 2-3 minutes. Pour over the passata and simmer for about 5 minutes until the sauce has thickened. Taste and season.

4. Serve up the beans and spoon the mushroom burnt ends on top, stirring some through the beans.

BUY THE BOOK WITH 20% OFF
Bish Bash Bosh! by Henry Firth and Ian Theasby is published by HQ, price £20. To order a copy for £16 until 21 April go to mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15.