Smoky BBQ baked beans

Tinned beans are already a decent protein source. This just pushes them further while giving them the smoky, slightly sweet BBQ character that plain beans never quite get to on their own.

Ingredients

• 1 × 400g tin butter beans or haricot beans, drained
• 200ml water or stock
• 1 tbsp tomato purée
• 2 scoops (50g) Pinch BBQ
• Black pepper, to taste

Method

1. Add the drained beans, water and tomato purée to a saucepan over medium heat.
2. Simmer for 5 minutes, stirring occasionally.
3. Stir in the Pinch BBQ, simmer a further 4-5 minutes until glossy and thickened.
4. Season with black pepper and serve.

Why it works

The tomato purée gives the sauce something to cling to, and Pinch BBQ does the rest: it's formulated to thicken into a glossy coating rather than a thin liquid, which is what makes tinned beans taste closer to the slow-cooked version without the hour on the stove.