Prep Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 4–6
A smoky, umami-rich twist on a classic favourite, these beans are delicious on toast, as a side, or straight from the pan for a hearty, flavour-packed meal.
Ingredients
- 400g can of haricot beans, drained and rinsed (or 250g dried beans, soaked overnight)
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely grated
- 150ml tomato passata
- 2 tbsp tomato purée
- 1 tbsp Japanese brown sugar
- 1 tsp smoked paprika
- 2 tsp Wasabi Company Smoked Soy Sauce
- 1 tsp mild rice vinegar
- 150ml vegetable stock
- Salt and freshly ground black pepper, to taste
Method
- Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and garlic, and sauté for 5–7 minutes until soft and fragrant.
- Stir in the grated carrot, tomato passata, tomato purée, brown sugar, and smoked paprika. Cook for 3–4 minutes to combine the flavours.
- Add the drained haricot beans, vegetable stock, rice vinegar, and Wasabi Company Smoked Soy Sauce. Stir well to combine.
- Reduce the heat to low and let the mixture simmer gently for 40–50 minutes, stirring occasionally. Allow the sauce to thicken and the beans to absorb the smoky, umami-rich flavours.
- Taste and season with salt and black pepper as needed. Serve hot on buttered toast, alongside grilled sausages, or as a side for a full English breakfast.
Optional Additional Japanese Touches:
- Miso Paste (white or red) – 1 tsp stirred in near the end of cooking adds extra umami depth.
- Shichimi Togarashi – a pinch for a gentle, aromatic warmth if you like a little spice.
Tips
- For extra depth, add a small splash more smoked soy sauce just before serving.
- These beans keep well in the fridge for up to 3 days and taste even better the next day.
- Perfect for meal prep or to add to baked potato toppings.