BARBECUE BAKED BEANS
2 teaspoons coconut oil
1 red onion, finely chopped
2 garlic cloves finely chopped
2 cans Butterbeans (450g/16 oz. drained)
350g (12 oz) Passata
1 heaped teaspoon paprika (sweet or smoked)
¼ teaspoon chilli flakes (or more if you like some heat)
½ teaspoon cayenne powder
¼ teaspoon mustard powder
2 tablespoons apple cider vinegar
A large pinch of salt (rock/sea/Himalayan)
A good grind of pepper
Preheat to oven to 180°C (gas mark 4, 350°F)
In an oven proof pan, melt the coconut oil and sauté the chopped onion. Sauté for 3 minutes until the onions have softened. Add the chopped garlic and take the pan off the heat.
Add the passata, paprika, chili flakes, cayenne powder, mustard powder and apple cider vinegar - stir all the ingredients together.
Drain the butter beans and add to the pan. Stir to evenly coat the beans in the sauce.
Place the mixture into and oven proof dish and bake in the oven for 30-40 minutes