This recipe has been a long time coming! Bonfire night is coming our way next week so it felt like the perfect time to share it with you guys!

It’s such a quick and easy recipe that can be made ahead and assembled right at the last minute. It’s kinda dirty and the kinda grub you’ll wana be shovelling in your mouth.

The 15 min smoky beans are made from store cupboards ingredients and have a good dollop of Barnfathers og pineapple hot sauce, the sweet mild spicy kick goes so well with the smoky beans and how cool is the branding! Got a few other recipes to rustle up with these beans which I hope you’ll enjoy just as much as this one!

Print Recipe

FULLY LOADED SMOKEY BEAN NACHOS

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Keyword: bonfire night, easy, finger food, make ahead, quick
Servings: 4

Ingredients

  • 2 tins of borlotti beans, drained
  • 1 onion, finely diced
  • 1/2 cup finely diced jarred roasted peppers or 1 fresh red pepper
  • 1 carton (500g) passata
  • 1 tsp smoked paprika
  • 1 tbsp liquid smoke
  • 1 tbsp + 1 tsp maple syrup
  • 2 tsp tamari
  • 1 tbsp Barnfather's og pineapple hot sauce
  • 1 tbsp tomato puree
  • 2 tsp jarred roasted pepper liquid (if using)
  • 1 tbsp rapeseed or coconut oil
  • 1 tsp himalayan salt
  • 1/2 tsp ground black pepper
  • 2 packs Salted corn chips

Toppings

  • 1 batch of queso (search queso on blog)
  • 1 cup Applewood smokey 'cheese' finally grated
  • Handful iceberg lettuce, shredded
  • 2 large avocado's
  • 1 + 1/4 tsp lime juice
  • Handful Spring onions, sliced
  • Fresh parsley, chopped

Instructions

  • Add the oil to a medium saucepan and start frying the onions (if using fresh pepper add it too) cook till soft around 5 mins.
  • Bung in the garlic, peppers and tomato puree, fry for around 3 mins.
  • Whack in the remaining ingredients and let simmer away till the sauce has reduced to a nice thick consistency that coats the beans, around 10 mins. Stir regularly.
  • While that's simmering away crack on with the queso. You can find the recipe on the blog.
  • For the avocado, smash and mix with the lime juice.
  • Scatter corn chips in a tray and dollop on the smoky beans, sprinkle on the cheese and grill till its all melty.
  • Top with the lettuce, avocado, spring onions, queso sauce and parsley.
  • BISH BASH BOSH

Notes

This serves 4 as a sharing dish.
To serve 2 people use 1 pack tortilla chips instead of 2, with the same amount of toppings.
Any leftover smoky beans can be refrigerated or frozen.

I hope you enjoy this delish recipe as much as my pals and fam do! post and tag with @the_nil_by_mouth_foodie #thenilbymouthfoodie if you give it ago so I can see and repost your creations!