Ingredients

  • 1 Tbsp Olive Oil
  • 1 Onion, sliced
  • 2 Garlic Cloves, finely chopped
  • 3 Rashes of Lean/Shortcut Bacon, sliced (optional)-Im actually using turkey bacon ?
  • 1 Tbsp Tomato Paste (go sugar free if you can)
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Rice Malt Syrup (optional)
  • 3 Tomatoes, chopped (or if your tired 1 can)- but practice your knife skills  ;p
  • 1 Can White (Navy) Beans (drained)
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 Tbsp Paprika (smoked if you can get it)
  • 1 tsp Cumin, ground
  • 1-2 tsp Cayenne Pepper (depending on your heat tolerance)
  • 3/4 Cup Beef/Veg stock
  • Pinch of Salt
  • Pinch of Pepper
  • Juice of 1 lemon cheek

METHOD:

1. Preheat your oven to 180 degrees C.

2. Add Oil to a oven proof pan on medium heat and caramelise onions and garlic for 8 minutes

3. Next brown the bacon for 3 minutes before adding the tomato paste, mustard and rice malt syrup (if using), stir to combine for 1 minute

4. Fold in the tomatoes and kidney beans, before adding the onion and garlic powder along with the spices

5. Pour in the stock bring to a boil before putting in the oven for 15-25 mins or until most the stock has been absorbed and it has that oozy consistency

6. Finish with a sprinkling of salt and pepper and a squeeze of Lemon Juice

Leave a Reply

Your email address will not be published. Required fields are marked *