Battersea Beans recipe

Moreish spicy, sweet and smoky, our Battersea beans take their influence from their distant Boston cousins. Deeply savoury and smoky thanks to our Cacao & Lime sauce made here in our Battersea kitchen. Unlike Boston beans however, our Battersea beans are entirely vegan and harness the power of fermentation for their depth of flavour. They really are the perfect bean for your breakfast dishes or any time of the day for that matter.


  • 1 large onion (diced)

  • 4 large cloves of garlic (finely diced)

  • 2 x 400g cans haricot beans (drained weight approx 500g if cooking your own from dry)

  • 250ml vegetable stock

  • 50g tomato paste

  • 150g Passata

  • 100g Pomegranate molasses

  • 1 tablespoon soy sauce, or tamari

  • 2 tablespoon Eaten Alive Cacao & Lime hot sauce (or more if you like it spicy)

  • Salt and pepper to taste

    N.B. If you have a large lidded casserole, dutch oven or baking dish that can be used on both the stove top and inside the oven, this will be perfect for this recipe. However if you only have a large pan the recipe can still be completed on the hob rather than baked in the oven.


  1. Heat sqome oil in a large sauce pan or directly in your large casserole/dutch oven/baking dish if using. Once hot add your diced onion and fry until soft and golden.

  2. Add the diced garlic and fry for a few minutes whilst stirring into the softened onions.

  3. Remove from the heat and add the beans stirring to combine.

  4. Meanwhile add all the other ingredients together in a jug or bowl. Taste and tweak accordingly for flavour preference.

  5. Combine the mixed sauce with the onions and garlic within your large casserole/dutch oven/baking dish or sauce pan.

  6. Bake in the oven for 1 hour at 180℃ or alternatively keep at a low heat and gentle simmer on the hob for 1 hour.

  7. After 1hr of cooking give the beans a good stir. The sauce should have reduced considerably to the right consistency. Check for doneness and tweak flavour one more time.

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