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Smoked Paprika Baked Beans

Smoked Paprika Baked Beans


Smoked paprika is a great rub for barbecues or Mexican food. Here, it lends flavor to a lovely breakfast spread.
By Heather Sharpe

Have you tried smoked paprika? I don’t mean the normal ground paprika, or even smoking normal ground paprika… which seems a pretty strange thing to do. ¬†Nope, I’m talking about a spice called smoked paprika. It’s just amazing. Did that sound like an infomercial? I promise I don’t work for any smoked paprika companies. I’m actually just in love with the flavour of it.

It’s so smokey/sweet/delicious. It’s great in marinades/rubs and in Mexican food. Here’s a quick, simple breakfast or lunch meal which uses smoked paprika, so maybe this is the perfect way to try it out? This is a great, simple recipe which is totally appropriate for a nice cooked breakfast and is vegetarian friendly (not that anyone would ever notice).

See Also

Smoked Paprika Baked Beans
Prep Time
Cook Time
Total Time
Recipe Type: main
Serves: 4
  • ½ an onion, thinly sliced
  • ½ tbsp olive oil
  • 2 tins of beans of your choice, drained (I like the mix of butter beans and red kidney beans)
  • 1½ tsp smoked paprika
  • ½ tsp ground cumin
  • zest and juice of ½ a lemon
  • 1 bay leaf
  • 1 tin chopped tin tomatoes
  • chopped parsley to serve (optional)
  1. Soften the onion with the paprika and cumin in the olive oil over a medium heat, in a large frying pan.
  2. Add the tinned tomatoes and their juice, as well as the bay leaf, lemon juice and zest, bring to the boil, then lower to a simmer.
  3. Add the beans and simmer for 5 minutes until reduced and slightly thickened.
  4. You can serve this on toast, with eggs, or on a bagel with some cream cheese.
  5. Sprinkle on the top with some parsley.
  6. Serve immediately.

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