Homemade smoky Baked Beans

INGREDIENTS:

This recipe makes 20 Servings

  • 400g Onions – red (2 whole red onions)
  • 3 Garlic (3 cloves)
  • 400g Peppers – red bell (2 whole red peppers – julienne)
  • 75g Sugar – soft light brown
  • 75ml Vinegar – white wine
  • 150ml Wine – red
  • 10g Paprika – smoked (3 teaspoons)
  • 40g Tomato – puree (2 tablespoons)
  • 1.6kg Tomatoes – tinned – chopped (2x800g tins)
  • 50g Parsley – Flatleaf
  • 10ml Sauce – dark soy gluten free
  • 10ml Oil-extra virgin olive
  • 960g Chickpeas – tinned (drained weight – 2x 800g tins)
  • 480g Kidney beans – tinned (drained weight – 1 x 800g tin)
  • 480g Black beans – tinned (drained weight 2 tins)

METHOD:

  • Finely chop the onion and garlic and julienne the two peppers
  • Heat a large saucepan with olive oil and sweat down the onion, garlic and peppers
  • Season with salt and pepper as you go
  • Add sugar, vinegar, and simmer for 5 minutes
  • Add red wine and simmer again for another on a high heat
  • Add smoked paprika
  • Add tomato puree and combine well
  • Add chopped tomatoes and soya sauce and simmer for ten minutes on a low heat
  • Season well
  • Drain and rinse the beans and add to the sauce along with chopped parley
  • Allow to cool and store in the fridge