SafePlates

Ingredients

• 2 cups (12 oz) cooked beans, any variety (340g)
• 1/2 cup (4 fl oz) tomato sauce (120ml)
• 1 tablespoon (0.5 fl oz) olive oil (15ml)
• 1/2 teaspoon smoked paprika (2g)
• 1/2 teaspoon ground cumin (2g)
• 1/2 cup (4 fl oz) coconut milk (120ml)
• 1 tablespoon (0.5 fl oz) soy sauce (15ml)
• 1 tablespoon (0.5 fl oz) maple syrup or honey (15ml)
• 1/2 cup (4 fl oz) barbecue sauce (120ml)
• 1/2 cup (4 fl oz) pesto sauce (120ml)
• 1/2 cup (4 fl oz) salsa (120ml)
• Salt and pepper to taste
• Fresh herbs (parsley, cilantro, or basil) for garnish (optional)

Instructions

1. Divide the cooked beans evenly into five small bowls, about 2/5 cup (2.4 oz) or 68g per bowl.
2. For the Tomato-Paprika Sauce: In a small pan, heat 1 tablespoon (0.5 fl oz) olive oil (15ml) over medium heat. Add 1/2 cup (4 fl oz) tomato sauce (120ml), 1/2 teaspoon smoked paprika (2g), and 1/2 teaspoon ground cumin (2g). Stir and simmer for 2-3 minutes. Pour the sauce over the first bowl of beans and mix well.
3. For the Coconut-Soy Sauce: In a bowl, mix 1/2 cup (4 fl oz) coconut milk (120ml), 1 tablespoon (0.5 fl oz) soy sauce (15ml), and 1 tablespoon (0.5 fl oz) maple syrup or honey (15ml). Pour this sauce over the second bowl of beans and stir to combine.
4. For the Barbecue Sauce: Pour 1/2 cup (4 fl oz) barbecue sauce (120ml) over the third bowl of beans. Mix well to coat.
5. For the Pesto Sauce: Add 1/2 cup (4 fl oz) pesto sauce (120ml) to the fourth bowl of beans. Stir until the beans are evenly coated.
6. For the Salsa: Pour 1/2 cup (4 fl oz) salsa (120ml) over the fifth bowl of beans. Mix to combine.
7. Taste each bowl and add salt and pepper as needed.
8. Garnish each bowl with fresh herbs if desired. Serve warm or at room temperature.

Tip

Serve these beans as a side dish, on toast, or as a filling for wraps and tacos. Mix and match sauces for new flavor combinations!