I seriously love Christmas and Boxing Day. They’re the two days of the year when I can eat to my hearts content without feeling a single bit guilty. And while I am now sporting a little bit of a Christmas belly, I don’t regret a single thing.
Now before my vegan days, I would have typically devoured platefuls of bacon, eggs, sausages, mushrooms… All those fatty, “hangover” breakfast foods. But this year, when Boxing Day and the days that followed came, we decided to cure our food hangovers in the only way we know possible: With more food. But this time, vegan food. And I can assure you that once you try these seriously delicious homemade baked beans, you will never want to cure any sort of hangover with bacon or fatty fried food ever again. Seriously. This was great.
When you scroll down and read through the ingredient list, you may notice that we’ve used a secret ingredient. And at first, I thought it was a little bit strange too. But trust me. The addition of the Lindt 85% dark chocolate really makes this recipe. It gives the beans a beautifully rich flavour. Many traditional Mexican dishes use ingredients such as dark chocolate or stout beer to add depth and richness of flavour to recipes, and once you try it, you’ll realise how great it makes this recipe.
Ps. Make sure to go for a super dark, high cacao percentage chocolate.
- 1 red onion, chopped
- 2 cans diced tomatoes
- 2 cans ‘5 bean mix’, drained and rinsed
- Fresh or minced garlic
- Canola oil
- 1 medium fresh red chilli, finely chopped.
- 2 squares ‘Lindt 85%’ dark chocolate
- Smoked paprika, cumin, salt, pepper.
- In a large pan, heat the oil and then fry off the garlic and red onion until translucent and almost caramelised.
- Add the smoked paprika, cumin and chilli.
- Once fragrant, add the diced tomatoes and beans. Allow to simmer.
- Add the dark chocolate and gently stir until melted.
- Allow to reduce slightly and then serve.
As you can see from the photo above, we served our baked beans over some lightly toasted crusty bread and topped with fresh avocado, coriander and mint. We also made some seriously delish garlic and rosemary mushrooms and drank copious amounts of green tea, coffee and apple and black current juice to accompany our insanely good breakfast.
Definitely a go-to hangover breakfast from now on!