Boston BBQ beans

Ingredients

• Spray oil
• 1 large onion, chopped
• 2 tsp garlic puree
• 1 tsp smoked paprika
• 2 tsp chopped fresh thyme (1 tsp if using dried thyme)
• 1 tin cooked butter beans, drained
• 1 tin cooked red kidney beans, drained
• 1 tin cooked haricot beans, drained
• 1 tin cooked chickpeas, drained
• 50 g tomato puree
• 250 g cherry tomatoes
• 1 tbsp dark treacle
• ½ bunch fresh flat leaf parsley, chopped
• Black pepper or chilli, to taste
• 2 slices wholemeal toast or a baked wholemeal pitta, to serve

Method

1. Heat the oil in a large pan, add the onions and cook until tender. Add the garlic puree, smoked paprika and chopped thyme and cook for a further 2 minutes. Add the beans, chickpeas, tomatoes, tomato puree and treacle and mix together.
2. Add just enough water to cover and bring to a simmer
3. Cook for 15 minutes until all of the flavours have married and the sauce has started to thicken up. Add the chopped parsley and cook for a further 5 minutes.
4. Check the seasoning – you can add black pepper to the sauce or chilli if you like it a little spicy – and serve with crunchy wholemeal toast or baked pitta.