2 x onions
2 x garlic cloves
700ml jar passata
2 x 400g tins of mixed beans
Chipotle paste/BBQ sauce
Loaf of sourdough
Preheat oven to 180°C/160°C fan. In a large ovenproof casserole dish, fry off your onion and garlic in a tbsp of olive oil over a medium heat with some paprika, salt, pepper and chilli flakes if you have them.
Stir regularly until softened, up to about 20 minutes. Pour your passata into the pot, rinsing it out with a splash of water before adding both tins of beans (liquid and all).
Add 100ml of BBQ sauce or a couple of teaspoons of chipotle paste and give everything a good stir.
Put your beans in the oven and leave for an hour until the sauce is thick and bubbling.
When you’re ready to eat, toast your sourdough and top with the beans and a sprinkle of chopped parsley. A poached egg is a perfect addition as is feta or grated cheddar!
Zero Waste Tips
-This recipe makes 6 portions but the beans can be frozen too 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 it and freeze it on day of purchase, then you have top-tier toast - whenever you want!