Contact Us
About Forkful
We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  
_MG_0035

30 Jan baked beans

With January coming to a close tomorrow, we will find ourselves being propelled towards spring. After what felt like a long January, this will be welcomed by many. But before we move on, how about we pay tribute to the good things about winter eating? I love how winter invites us to indulge in comfort food.

We’re celebrating this with our baked beans recipe this week. If comfort food isn’t helping you survive the winter blues, colour might be what you need; a plate full of colour can be a cheerful contrast to grey skies outside.

Baked Beans for 4

_MG_0035

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Enjoy this grown up version of baked beans, generously spiced with smoked paprika.

Ingredients

1 small onion

2 cloves of garlic

1 red chilli

1 tablespoon of olive oil

2 x 400g tins of cannellini beans

1 x 400g tin of chopped tomatoes

1 heaped tablespoon of brown sugar

2 level tablespoons of smoked paprika

Method

  1. Finely dice the onion and garlic cloves. Deseed and finely dice the red chilli.
  1. Heat the olive oil in a heavy-based saucepan over a medium heat. Fry the onion, garlic and chilli for 3 minutes.
  1. Drain the beans into a colander and give them a rinse under cold water. This helps freshen them up after their stint in a tin.
  1. Now add the beans, tomatoes, sugar and smoked paprika. Gently simmer for 15 minutes until the sauce has thickened.
  1. Serve on slices of thick, buttered toast.

 

This recipe first appeared in The Irish Independent on January 29th

2 Comments
  • Maelduin
    Posted at 14:07h, 08 February Reply

    Where can you get harissa in Dublin, please?

  • forkful
    Posted at 14:14h, 16 February Reply

    Hi Maelduin

    You can find harissa paste in any good Middle Eastern store. They also have the brand I use all of the time (Le Phare du Cap Bon) in Fallon & Byrne. And most well-stocked supermarkets will have some too.

    Enjoy!

    Aoife Mc

Leave a Reply