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Vegan Baked Beans

VEGAN BAKED BEANS

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Course: Breakfast, Side Dish
Ingredients Method Notes

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

Method
 

  1. Break up the sausage and put in a cold pan. Turn on the heat to medium and let sausages render their fat.
  2. Once the sausages start frying and they have released some fat/oil, add the onions and fry until softened.
  3. Add the garlic and chilies.
  4. Deglaze the pan with the red wine vinegar, using a wooden spoon and stirring to get the brown bits on the bottom.
  5. Add the mushrooms and spinach. Mix them around until the spinach has wilted and the mushrooms are cooked.
  6. Add the baked beans. Fill one can half way with water and swirl out the can into the pot. Mix well.
  7. Let the beans come to a bubble and reduce heat to a simmer. Add salt and pepper to taste.
  8. Let simmer for 20 minutes.
  9. 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.