Gluten & Dairy Free

Serves :

4

This is the perfect winter warming dish. In the original recipe there is 50g bacon lardons added with the onions but I have omitted this bit to make it vegetarian. You can choose whether you want to include it or not. It tastes pretty much the same. To make it extra healthy use a selection of root veg like parsnip, carrot or celeriac for the top rather than traditional spuds.

RECIPES TITLE :

Homemade BBQ Beans & Root Veg Top

Prep time :

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Total time :

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Ingredients :

• 1 onion, finely chopped
• 1 celery stick, finely chopped
• 1 tbsp olive oil
• 1 clove garlic crushed
• 1 400g can chopped tomatoes
• 2 tsp tomato puree
• 1 tsp treacle or brown sugar
• 1 tbsp malt vinegar
• 400g can haricot beans
• For the topping
• 300g any root veg, carrot, parsnip, sweet potato, swede, celeriac or a mix
• 2 tbsp milk or non-dairy alternative for dairy free option
• 1 knob of butter or a drizzle of olive oil for dairy free option

Instructions :

1. Heat the oven to 200ºC.
2. Soften the onion and celery in the oil then add the garlic.
3. Throw in the tomatoes, vinegar, sugar/ treacle and tomato puree, simmer until thickened.
4. Add the beans at the end just to heat through.
5. Meanwhile steam your root veg until soft.
6. Mash with milk and butter if using.
7. Place the bean mix in one large or 4 individual bowls and top with the mash.
8. Pop in a hot oven for about 15 mins then serve with some green veg or a salad.