Spicy Beans with attitude!

Mark Hughes BBQ, Leftovers, Light Lunches, Main Courses, Side Dishes 0 Comments

Baked beans are a staple in many British households but sometimes I want more zing and these Spicy Beans with attitude certainly deliver! This is a fantastically simple recipe and great for either ladling on a slice of toasted sourdough or as an interesting side to a BBQ. Try these with our Street Chicken and some spicy wedges for a real treat!

All the ingredients should be in your store cupboard already and it takes just minutes to prepare. Purists might suggest I should use ‘real’ beans instead of opening a tin but this is a supposed to be a spur of the moment, fairly instant meal. I don’t mind cutting corners for a quick lunch and neither should you. One final note on the ‘bean choice’ – I use the mixed beans as I prefer the variety and texture the 5 different beans give, but it’s up to you.


  • 1 tin baked beans
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • generous pinch of cumin seeds
  • splash of rapeseed oil
  • small bunch coriander, finely chopped
  • 1 fresh green chilli, finely chopped (deseed if you prefer)
  • 1 tsp grated fresh ginger (a pinch of dried if you don’t have fresh)


  1. fry the diced onion in the oil for 2 mins then add the cumin seeds, chilli, garlic & ginger; fry for another 2 mins
  2. add the beans, stir well and cook for 5 mins to heat through; add a touch of water if they start to dry out
  3. stir in the coriander right at the end, then serve
  4. you didn’t really expect 4 steps to this, did you? 😉

Feel free to personalise too – I often add a pinch of Spicy Taco mix when I’m frying the onions if it’s handy.

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