2 x onions
2 x garlic cloves
700ml passata jar
2 cans of 400g mixed beans
Chipotle pasta / BBQ sauce
Preheat the oven to a fan of 180 ° C / 160 ° C. In a large ovenproof pot, sauté the onion and garlic in a tablespoon of olive oil over medium heat with a little paprika, salt, pepper and flakes of chili if you have them.
Stir regularly until just softened, up to about 20 minutes. Pour your passata into the pot, rinse with a splash of water before adding both cans of beans (liquid and all).
Add 100ml of BBQ sauce or a couple of teaspoons of chipotle pasta and mix well.
Put the beans in the oven and leave them for an hour until the sauce is thick and bubbly.
When you’re ready to eat, toast your sourdough and top with the beans and a pinch of chopped parsley. A poached egg is a perfect complement just like shredded feta or cheddar!
No-Waste Tips: This recipe makes 6 servings, but the beans can also be frozen and also taste great with a baked potato, on top of nachos, or as part of a full Scottish breakfast. -Pick up a delicious sourdough from your local bakery and slice and freeze it on the day of purchase, then you’ve got top-notch toast, whenever you want!