The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Smoky Barbecue Beans, Sweet Potato Fries & Guac
A comforting dish that brings to mind summer barbecues. Creamy cannellini beans are simmered with smoky paprika and maple syrup. Dished up with crisp sweet potato fries and cooling zingy guacamole.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 sweet potato (use half)
- 1 tbsp balsamic vinegar (use half) (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 1 handful of fresh coriander (use half)
- 2 tsp smoked paprika (use half)
- 230g cannellini beans (use half) (cannellini beans, water, salt)
- 1 unwaxed lime (use half)
- 1 avocado (use half)
- 1 tsp chilli flakes (use half)
- 1 courgette (use half)
- 2 garlic clove
- 1 onion (use half)
- 2 tsp maple syrup (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
Nutritional Information
Calories: 606
Protein: 15g
Carbs: 76g
Fat: 27g
Ingredients
- 1 handful of fresh coriander
- 1 courgette
- 1 onion
- 2 tsp smoked paprika
- 1 sweet potato
- 1 tsp chilli flakes
- 1 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 200g passata (tomatoes, salt, citric acid)
- 2 garlic clove
- 230g cannellini beans (cannellini beans, water, salt)
- 1 unwaxed lime
- 2 tsp maple syrup
- 1 avocado
Nutritional Information
Calories: 600
Protein: 15g
Carbs: 75g
Fat: 27g
Smoky Barbecue Beans, Sweet Potato Fries & Guac
A comforting dish that brings to mind summer barbecues. Creamy cannellini beans are simmered with smoky paprika and maple syrup. Dished up with crisp sweet potato fries and cooling zingy guacamole.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Pull out a sieve, a large saucepan & a small bowl
Roast the wedges
- Cut the sweet potato into 2cm thick wedges
- Place onto the lined baking tray and toss with 1/2 tbsp oil, a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Prep the veg
- Finely chop or crush the garlic. Finely slice three-quarters of the onion and finely dice the remaining
- Thinly slice the courgette into half-moons. Drain and rinse the beans
Make the barbecue beans
- Heat the large saucepan with 1/2 tbsp oil on medium heat. Once hot, add the courgette and sliced onion. Cook for 4-5 mins, until softened. Season with salt and pepper
- Add the paprika, garlic and chilli flakes (to taste) and cook for another 1 min. Pour in the vinegar and cook until evaporated, 30 secs, then stir in the beans, passata and maple syrup. Simmer for 8-10 mins, until the sauce thickens
Guac time
- Meanwhile, roughly chop the coriander. Halve the lime
- Roughly mash the avocado with the back of a fork and add to the small bowl
- Mix with the diced onion, coriander and a squeeze of lime juice (to taste). Season with salt and pepper
Plate up
- Serve the barbecue beans with the guacamole and sweet potato wedges. Garnish with the remaining lime, cut into wedges
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