INGREDIENTS
2 x 415-420g tins of baked beans
750g wholemeal spaghetti
boiling water to cook spaghetti
sea salt
10 tbs tomato puree
2 tbs garlic puree
2-3 leeks – about 500g (cut in half lengthwise, washed, sliced)
2-3 tbs Carotino or olive oil
1 cup hot water for sauce
black peppercorns
hot sauce – optionally
150g mature Cheddar (grated)
METHOD
Cook spaghetti in salted water, drain. In meantime fry sliced leeks on oil in a large frying pan or wok. Add tomato puree, garlic puree, baked beans and hot water. Season with salt and optionally hot sauce. Share pasta to the plates, top with baked beans sauce, sprinkle with grated Cheddar, freshly ground pepper.
Serve 6 people.
- Serve some cherry tomatoes or fresh salad on a side.
I never tasted this. This is a good way to eat the protein while serving pasta.
I love your idea of the whole wheat pasta with the baked beans. A really saucy dish yum!!
Are the baked beans the sweet kind? This looks interesting…
I never would’ve thought of that – it sounds delicious! Too bad I don’t have more access to baked beans over here in Japan…I love them.
Nice take on baked beans! Not just intended for toast then?
Cheers
David
Margo, I’ve seen beans and pasta dishes before, but have never tried it; I think my vegetarian daughter would love this!
I’ve never tried using beans this way before how interesting. I would love this :D
Rosie x