Barbeque-Style Paprika Coffee Baked BeansThe Ringtons Blog Barbeque-Style Paprika Coffee Baked Beans

Guest post by Edward MasonGuest post by Edward (Ted) MasonBarbeque-Style Paprika Coffee Baked Beans

 It might surprise you to hear that coffee doesn’t just belong in your mug to rouse you from slumber every weekday morning. Coffee actually can be great in food too! This recipe has a slightly camp-fire, ‘Americana’ feel to it, and is perfectly suited to being a great breakfast alternative in the morning, alongside your cooked breakfast, or piled high on a piece of toast! Using smoked paprika really transforms the flavour, and takes it a million miles away from any baked beans you might buy in a can.

Ingredients: serves 3-4

  • Olive oil. 1 tbs
  • Red onion. 1Ingredients for Barbeque-Style Paprika Coffee Baked Beans
  • Red pepper. 1
  • 1 clove
  • Smoked paprika. 1 heaped tsp
  • Tomato puree. 1 tbs
  • Maple syrup. 2 tsp
  • Ringtons Instant Coffee. 2 tsp
  • Fresh thyme. 1 tsp
  • Chopped tomatoes. 400g tin
  • 200ml
  • Cannellini beans. 400g tin
  • Salt & pepper


Barbeque-Style Paprika Coffee Baked Beans

Peel and slice the red onion, de-seed and slice the red pepper, and peel and slice the garlic. Heat the olive oil in a saucepan on a low-medium heat. Add the onion and pepper, and cook for 10 min, stirring regularly, until beginning to soften. Add the garlic and cook for another 2 min.


To the pan, add the smoked paprika, tomato puree, maple syrup and instant coffee, and stir well. Finely chop the thyme and add that too, along with the tinned tomatoes and water, and some salt & pepper. Bring to the boil and reduce to a low heat.

Drain the cannellini beans and add to the pan. Simmer gently for 20 min, or until the sauce has reduced.


Barbeque-Style Paprika Coffee Baked BeansTaste, and add any salt & pepper and other seasoning if necessary.

To find out more about our guest blogger Edward (Ted) Mason, follow him on Twitter @tedwardooo or check out his website




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