Quick, simple and packed with goodness, make these smoky barbecue beans in less than 30 minutes and serve as part of a pick-and-mix Mexican-style supper.
Prep:5 mins
Serves 6
1 tbsp olive oil1 onion, thinly sliced2 garlic cloves, chopped1 tbsp white or red wine vinegar1 heaped tbsp soft brown sugar400g tin pinto beans, drained and rinsed400ml tub passata1 tsp Worcestershire sauce or vegetarian alternative (optional)small bunch coriander, chopped
STEP 1Heat the oil in a small pan. Fry onion until starting to brown, then add garlic and cook for 1 min. Add vinegar and sugar and cook until onions are caramelised. Stir in beans, passata, Worcestershire sauce (if using) and seasoning and simmer for 10-15 mins until thickened. Stir through coriander and serve.
