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Vegan Baked Beans

VEGAN BAKED BEANS

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Course Breakfast, Side Dish

Ingredients
  

  • 2 cans baked beans in tomato sauce 398ml can
  • 2 links beyond meat sausage casings removed
  • 1 red onion sliced
  • 1 clove garlic minced
  • 1 red chili chopped
  • 1 tbsp red wine vinegar
  • 4 cremini mushrooms sliced
  • 2 cups baby spinach
  • salt and pepper to taste

Instructions
 

  • Break up the sausage and put in a cold pan. Turn on the heat to medium and let sausages render their fat.
  • Once the sausages start frying and they have released some fat/oil, add the onions and fry until softened.
  • Add the garlic and chilies.
  • Deglaze the pan with the red wine vinegar, using a wooden spoon and stirring to get the brown bits on the bottom.
  • Add the mushrooms and spinach. Mix them around until the spinach has wilted and the mushrooms are cooked.
  • Add the baked beans. Fill one can half way with water and swirl out the can into the pot. Mix well.
  • Let the beans come to a bubble and reduce heat to a simmer. Add salt and pepper to taste.
  • Let simmer for 20 minutes.
  • Serve warm.

Notes

Starting in a cold pan? This is a technique I use to avoid adding extra oil. By starting in a cold pan you don't sear in the fat, it slowly renders as the pan gets hotter and then you can fry everything else including the sausages in their own fat. 
I say 2-4 people for the serving as it can be your main for breakfast with some toast, which is how I usually have it, or as a side with some eggs.
This is a vegan dish as I'm using a plant-based sausage but that is optional. You can use regular sausage if you choose. It's just as good. 
The beans and sausage have salt in them, so I like to salt this dish at the end if it needs any seasoning.