A break from bag related content today to bring you a recipe that I'm really enjoying at the moment. We have a very posh drive through a little way from my house and if it's been a particularly crazy morning getting everyone to school then sometimes I treat myself to a pot of their smoky bean pots. 

Recently though I've found myself craving them at home and so I thought I'd give it a go! To say that my first attempt was a disaster is an understatement! I tried an online recipe and they came out so sweet they were revolting! 

So here's my try... Made with a collection of things I had in the cupboards at home on a whim. I'm really enjoying them for breakfast with poached eggs and some chopped parsley... Add some chilli flakes or chilli sauce too if you need waking up! 

Ingredients - 

  • Tinned cannelloni beans in water 
  • Chickpeas (because I ran out of cannelloni beans and they actually worked out okay in this) 
  • Tomato passanda a 400ml carton
  • 2 tsp of sweet paprika (see notes below)
  • Vegan Worcestershire sauce (doesn't need to be vegan)
  • 1+ tsp of French’s yellow mustard 
  • 1 tsp of ground cumin powder
  • 3 - 4 garlic cloves minces
  • 1 onion finely chopped
  • 1 tsp(ish) Bullion powder 
  • A really good squeeze of tomato purée from the tube
  • Dash of lemon juice 


Add everything but the lemon juice to a slow cooker and cook on medium for 6-8 hours... Add the lemon juice at the end if you like a bit of bite to it. serve with crust bread, poached eggs or even tortilla chips and sour cream. 


I chopped up aubergine and roasted it in the oven for about 30 mins then added it to the beans about an hour before they were finished. 


Paprika is key... a good quality paprika is so worth the money, it adds so much flavour. I use this one you can purchase one set & one hot/spicy tin here... both are so useful in everyday cooking. If you want to add a little heat to your beans add some hot paprika too!... Why not.

May 16, 2023 — Fionnghuala Shearman

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