Bosh! vegan bbq beans with mushroom burnt ends Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Bosh BBQ beans with mushroom burnt ends By You Magazine - April 7, 2019 Home-made vegan bbq beans are so easy. The mushroom burnt ends give the dish a wonderfully smoky flavour. 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. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved