Beans baked with tomatoes and chilli

I really wanted something filling and full of flavour for breakfast today, and a root through the cupboards turned up a tin of pinto beans. As I also seem to have been collecting cherry tomatoes over the last week, combining them seemed like a very sensible idea!

So into the oven they went, with smoked paprika and chilli among other things, while I got on with a bit of housework.

The scent while they were cooking was gorgeous, and after an hour I had a beautiful dish of creamy beans and juicy tomatoes with a tangy, sweet and smoky sauce.

A great start to the weekend, and I have another portion for tomorrow, hooray!

Beans baked with tomatoes and chill. What was left of them anyway...

Beans baked with tomatoes and chill. After I’d eaten one portion…

makes 2 servings


1 onion, chopped

25-30 cherry tomatoes, halved

50 g frozen spinach

1 300 g tin of pinto beans, (175 g when drained)

1/2 tsp dried oregano

1 tsp smoked paprika

1 tsp vegan Worcestershire sauce

1/2 a green chilli, sliced thinly

1/2 tsp oil

salt and pepper


Preheat the oven to 180 degrees c.

Spray or spread the oil into a baking dish, about 25 x 15 cm.

Layer the ingredients into the dish, starting with the onions, then the tomatoes, and then the drained and rinsed beans. Tuck the frozen spinach into the middle and then sprinkle over the chilli slices, Worcestershire sauce, oregano, smoked paprika and some salt and pepper.

Beans before baking

Beans before baking

Cover the dish with foil, leaving a small gap to let the steam escape, and bake for 45 minutes. Remove the foil, stir, and return to the oven for a further 15 minutes to allow the sauce to thicken.


By E.

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