Mole Baked Beans with Saint Matthew
Kylee Newton - The Modern Preserver
4-6
10 minutes
25 minutes
Mexican Inspired
Lunch
The rich, chocolatey, spicy flavours that you find in Mole are all those similarly found in our Saint Matthew – Chocolate & Manuka Chipotle hot sauce. I can promise you by adding Saint Matthew to some homemade baked beans will transport you to the shores of Puerto Escondido, preferably sipping on an ice-cold Corona with a Mezcal chaser on the side.
Ingredients
- 1 onion
- 2-3 cloves garlic
- 2 Tbsp oil
- Sea salt
- Freshly ground black pepper
- 1 ½ Tbsp tomato purée
- ½ tsp smoked paprika
- 4 Tbsp St. Matthew – Chocolate & Manuka Chipotle
- 1 Tbsp brown sugar
- 2x 400g tinned butter beans
- 180g passata
- Queso Fresco or Feta cheese
- Lime zest
Directions
- Dice your onion. Warm the oil in a large pot, on a low heat, and add the onion. Season with a large pinch of sea salt and a generous grind of black pepper. Sauté the onion gently on the low heat, for about 5-6 minutes. Finely chop the garlic and crush it by using the side of your knife & smudging it into the chopping board. Add this garlic to the pot and sauté gently for another 5 minutes.
- Add the tomato purée, paprika, brown sugar and the St Matthew sauce to the pot, increase the heat to medium and cook for a further 5 minutes, allowing the flavours to seep into the onions.
- Drain the butter beans and add to the pot with the passata. Simmer, stirring intermittently so it doesn’t stick to the bottom, until the sauce has thickened some.
- Serve with sourdough toast or with St Valentine and Jalapeño Cornbread, crumble on Queso Fresco or Feta cheese, and add a quick zesting of lime rind.