Spicy Beans with Leftover Roast Potatoes

My second recipe for using up leftover veg is delicious organic roast potatoes with spicy beans. When I cook roast potatoes and veg I always do a massive batch so that I can eat them the next day for lunch or dinner. Either as a cold salad with lots of raw veg or as a side with curries and dahls.

One of my favourite savoury breakfasts is baked beans on toast so I thought the combination of leftover roast potatoes and deliciously spicy beans would be a lovely warming and nourishing winter brunch. Both can be made ahead and then heated up when you want to eat them which I love.

Compared to shop bought baked beans which contain refined sugar my homemade version have only natural sweetness from a dash of authentic maple syrup, they’re super healthy and packed with flavour. They can be eaten in tons of ways; with roast potatoes and some sautéed greens like I have here, on some toast with some mashed up avocado, with some quiona or rice or with a jacket potato for a tasty, hearty and healthy meal.


Homemade spicy baked beans

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  2 servings
  10 minutes preparation time
  30 - 40 minutes cook time


  • Leftover roast potatoes  
  • Paste ingredients;
  • 1 onion roughly chopped
  • 1/2 tsp chilli flakes
  • 1 tsp cumin seeds
  • 4 cloves garlic sliced
  • 1/2 tsp ancho chilli powder
  • 1 tsp smoked paprika
  • Black pepper
  • 1 tbsp olive oil
  • 5 organic plum tomatoes roughly chopped
  • 2 cups water
  • 1 tsp balsamic vinegar 
  • 2 tsp maple syrup
  • Good punch sea salt
  • 2 tins organic cannelloni beans
  • 1 can organic red kidney beans  


  1. Make a paste by adding all the ingredients into a mini chopper or food processor to blitz to a paste. 
  2. Add the paste a large saucepan with 1 tbsp olive oil, fry for 4-5 minutes on a medium heat Add in the tomatoes, water, balsamic, maple syrup, tamari, and salt and simmer for 10 minutes then add in the beans.
  3. Simmer for a minimum of 10 minutes – the longer you simmer the more developed the flavour with become.
  4. Great with leftover roast potatoes.

1 Comment

  1. Web Hosting on December 18, 2016 at 7:10 pm

    The perfect antidote to those post-Sunday blues! Fry up some garlic with your leftover roast potatoes, add some baked beans on the side and you ve got a delicious breakfast! This works particularly well with a nut roast, which spreads out to coat everything with a bit of extra crunch!

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Recipe Tags: beans brunch leftovers vegan

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