Cheesy cashew sauce and super crispy potatoes elevate this spicy bean recipe. The spicy beans are super easy to make and definitely a crowd pleaser.
Could anything be more comforting than beans?
For me, pure comfort is beans on toast. When I return home from traveling, it’s usually the first thing I want to eat. I literally get off the plane and buy fresh sourdough and beans–it always hits the spot.
Spicy beans, or bean chilli, is one of the first veggie meals I cooked as a teenager and I’ve continued ever since. Of course, I now add a few more spices, but essentially it’s the same dish. Super tasty, easy to make, and very cost effective.
The addition of a cheesy cashew sauce and super crispy potatoes elevates my spicy bean recipe. Because beans, cheese and potatoes are a match made in heaven, right?
Like all my recipes, my spicy beans are super easy to make and definitely a crowd pleaser. Great for a quick evening meal for your family or with extra dishes when you have friends over.
Enjoy x
Cheesy cashew sauce and super crispy potatoes elevate this spicy bean recipe. The spicy beans are super easy to make and definitely a crowd pleaser.
Prep time: 20 minutes mins
Cook time: 40 minutes mins
4 servings
No ratings yet
Ingredients
For the spicy beans
- 4 red peppers roasted
- 1 onion chopped roughly
- 3 cloves garlic–sliced
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp chipotle chilli powder
- 1 tsp smoked paprika
- 6 organic tomatoes chopped
- 3 tbsp tomato purée
- 2 cups water
- 1 tin organic chickpeas drained
- 1 tin organic butter beans drained
- 1 tin organic kidney beans drained
- 1 tsp sea salt
- Twist black pepper
- Optional–1 tsp maple syrup
For the cashew sauce
- 1 cup soaked cashews at least 4 hrs
- 2-3 tbsp nutritional yeast
- 2 tsp lemon juice
- 1 tsp sea salt
- 1/2 cup water
For the roast potatoes
- 400 g organic potatoes–washed
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
Instructions
To make the spicy beans
First, roast the peppers by chopping them into quarters, then charring them on a griddle pan or large frying pan. Add a little oil then cook on a medium heat, turning every few minutes until all sides are soft and charred. Set aside when done.
Add the oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and spices and fry for 30 seconds more.
Add the tomatoes, peppers, water, tomato purée to the pan and cook on a low heat for 25 minutes.
Add the beans, salt, black pepper and optional maple syrup to the pan and simmer for a further 5 minutes
To make the cashew cheese
Blend all the ingredients until smooth.
To roast the potatoes
Preheat the oven to 350 degrees/gas Mark 4.
Cut the potatoes into irregular wedges.
Add the potatoes to a roasting tray, then toss to coat them on olive oil, garlic powder, paprika & salt.
Roast for approx 40 minutes until crispy on the outside.
To serve
Top the spicy beans with the potato wedges and drizzle with cashew cheese sauce.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Beans, 'Cheese', Cashews or Potatoes
Roast tomato, Crushed Potato and Pesto Salad
Spring Vegetable and Butter Bean Stew with Courgette Dumplings
Mini Vegan ‘Cheese’ Tarts with Sprout and Walnut Slaw
Discuss this Recipe with Niki
4 Responses
Wow Niki! Love the new blog! Great layout and nice fresh look for spring! And I absolutely love this recipe! Spicy beans all the way!
Reply
Hi Anna
Thank you so much! Im really happy you like itxxx
Reply
This recipe looks too perfect! I love beans, especially when cooked in a spicy tomato sauce or flavoring. Beautiful pictures as always too!
Reply
Thank you so much Cassie! I totally agree. Beans are the best!
Love, Niki xxReply
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