Prep
15-30 mins
Cook
25 MIN
Ingredients
1
Bottle Bull's Eye hickory brown sugar BBQ sauce
1
Long red chilli
1
Bulb of garlic, peeled and smashed
200 g
Bacon lardons
2
Diced red onions
500 g
Passata
1 tsp
Paprika
1 tsp
Coriander
1 tsp
Sumac
1
Cinnamon stick
3
Tins of beans (kidney, cannelloni & haricot)
2
Chipotle chillies in adobo sauce, diced
-
Vegetable oil
-
Salt & pepper
-
Bunch of fresh herbs (sage, thyme & rosemary) finely chopped
Instructions
Step 1
Fry the bacon until crispy.
Step 2
Add more oil if required then add in the onions, garlic & chilli.
Step 3
Cook until the onions are soft.
Step 4
Next, tip in your beans & the passata and stir.
Step 5
Add in the paprika, coriander, cinnamon stick & sumac.
Step 6
Season with salt & pepper.
Step 7
Add in the chipotle chillies & stir.
Step 8
Next pour in your Bull's-Eye BBQ Sauce & stir thoroughly.
Step 9
Add in your chopped fresh herbs.
Step 10
Let it simmer until you're ready to eat!