Sticky Barbeque Beans with Cornbread Crumble

This one-pan supper brings together smoky barbecue-style beans and pillowy vegan cornbread dumplings. The sauce is sweet, spicy, and tomato-rich, with maple syrup and harissa adding depth. It’s fast, filling, and just right for evenings when you want something warm and saucy with minimal fuss.

A serving of sticky barbecue beans and golden cornbread dumplings, with herbs and lemon zest scattered on top. a lovely vegan evening meal. It is on a stone wall with mossy around. A gorgeous summer bowl.

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Dinner, Lunch, Main

Cuisine Mexican

Servings people

Calories 491

Ingredients

Ingredients for the Cornbread

20 g polenta
40 g wholewheat flour
1½ tsp baking powder
1 tbsp nutritious yeast
2 pinch salt
60 ml oat milk | or soy milk
2 tsp apple cider vinegar

Ingredients for the Sticky Barbeque Beans

10 ml olive oil
150 g red onion | unpeeled weight; peeled and diced
1 pinch salt
2 cloves fresh garlic | peeled and finely grated
2 tbsp tomato purée
2 tsp harissa paste
1 tsp smoked paprika
1 sprig fresh thyme
400 g tinned tomatoes | chopped
2 tbsp maple syrup
235 g butter beans
½ unit fresh lemon | juice and zest
¼ tsp salt
¼ tsp ground black pepper

Instructions

Make the Cornbread

Mix the dry cornbread ingredients together. Mix the plant milk and apple cider vinegar together, add to the dry ingredients and mix. Form into dumpling-sized balls, ready to place on top of the sticky beans.
20 g polenta, 40 g wholewheat flour, 1½ tsp baking powder, 1 tbsp nutritious yeast, 2 pinch salt, 60 ml oat milk, 2 tsp apple cider vinegar

Make the Sticky Barbeque Beans

Heat the oil on a low heat. Add the chopped onion and a pinch of salt and cook to soften.
10 ml olive oil, 150 g red onion, 1 pinch salt
When the onions have softened, grate the garlic into the pan and stir. Add the tomato purée and stir it, allowing it to change colour (it becomes a darker shade when cooked). Add the remaining ingredients, mix and simmer for 5 minutes. Taste and adjust the seasoning.
2 cloves fresh garlic, 2 tbsp tomato purée, 2 tsp harissa paste, 1 sprig fresh thyme, 400 g tinned tomatoes, 2 tbsp maple syrup, 235 g butter beans, ½ unit fresh lemon, ¼ tsp salt, ¼ tsp ground black pepper, 1 tsp smoked paprika
When you're happy with the flavour, add the Cornbread to the top, cover with a lid or foil and allow to cook, 5-8 minutes.

Nutrition

Calories: 491kcalCarbohydrates: 94gProtein: 20gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1159mgPotassium: 1670mgFiber: 16gSugar: 33gVitamin A: 823IUVitamin C: 30mgCalcium: 369mgIron: 8mg

Nutritional values are estimates only and will vary depending on specific ingredients used. Nutrition is per serving. Information is for the main recipe, not optional accompaniments.