Smokey Morepork Beans

If you love comfort food, then this one’s for you. It's an easy one-pot wonder, full of vegetables, hearty beans, and a beautiful smokey flavour from our all-natural smokey BBQ sauce. The best thing about this recipe is that it can be cooked in the oven or on the BBQ in no time, making it an easy addition to your weekly rotation.

INGREDIENTS

·     1 Cup Chunky Bacon

·     1 Onion

·     1 Red Capsicum

·     1 Orange Capsicum

·     6 Cloves Garlic, Crushed

·     2 Celery Stalks

·     2 Carrots

·     1 Can Cannellini Beans, Drained & Rinsed

·     1 Can Red Kidney Beans, Drained & Rinsed

·     1 Tbsp Tomato Paste

·     1 Can Whole Tomatoes

·     1/2 Can Water

·     1 tsp Smoked Paprika

·     1/4 tsp Cayenne Pepper

·     1/2 tsp Chipotle Powder

·     1 tsp Ground Cumin

·     1 Cup Alderson’s Smokey BBQ Sauce

·     1 Cup Mozzarella Cheese Grated

·     Parsley, Finally Chopped

·     Olive Oil

·     Salt & Pepper

 

METHOD

Preheat the oven or barbecue to 200C, then roughly chop all the veg and set aside.

In a large pan, add a good lug of oil and heat to medium-high. Once hot, add the bacon chunks and cook until they start to become crispy.

Add in the chopped onion, carrot and celery and cook until they start to soften, around 6-7 minutes.

Add in the chopped garlic and cook for a further minute before adding the chopped capsicum, stirring through with the rest of the ingredients.

Make a space in the bottom of the pan and add the tomato paste. Cook the paste out for a couple of minutes, stirring.

Next, mix in the two cans of drained beans, tomatoes, BBQ sauce, Spices, and water. Break up the tomatoes into the sauce and mix until everything is well combined.

Bring to the boil then reduce down to a simmer and season with salt and pepper.

Top the beans with the grated cheese (you can add more if you want), then place in the oven and bake until the beans have thickened and the cheese is nice and melted.

Garnish with parsley, and get stuck in.