Tash contributed not one, but two, recipes to my lab cookbook. After the excellence of the shortbread cookies, I knew I'd be onto a good thing here. These BBQ beans have a slightly longer ingredient list that the biccies, but a short weeknight-friendly method: all the sauce ingredients go straight into a blender, and then the sauce is simmered with drained canned beans for 15 minutes. Done-diddly-un.
That leaves plenty of time to get arrange them into something dinner-shaped. I commenced with vegan nachos, and a day or two later I moved on to toasties. These beans are sweet and a bit smoky, not nearly as spicy as I feared they'd be: a natural fit for burritos, bowls, and big breakfast cook-ups.
(a recipe shared by Tash,
who credits it to Thug Kitchen)
1/2 onion, roughly chopped
3 tablespoons tomato paste
4 cloves garlic
4 chipotle peppers in adobo sauce
1/4 cup vege stock
2 tablespoons orange juice
2 tablespoons brown sugar
1 tablespoon molasses
1 teaspoon tamari
2 x 400g cans black beans
Place all of the ingredients except for the beans in a food processor, and blend them to form a smooth sauce. Pour the sauce into a saucepan over medium-low heat. Drain the beans and stir them into the sauce. Simmer everything until the sauce is slightly thickened, about 15 minutes.