6 Servings 40 min Cook
2 Cup Kidney Beans
1 2/3 Cup Baked Beans
1 Large Onions
1 Clove Garlic
4 Tbsp Sunflower Oil
3 Tsp Paprika
1 2/3 Cup Tomatoes
1 Tbsp Worcestershire Sauce
1 Tbsp Vegetable Broth
1 Tsp Suga
First, drain and rinse the beans.
Empty the kidney beans and baked beans into a colander, and rinse under cold water; set aside.
Peel and chop the onion and peel and finely slice the garlic.
Place in a frying pan with the oil and paprika, and cook on a low heat until the onion is softened.
Add the chopped tomatoes, worestershire, crumbled stock cube, sugar and half a tin of water (using one of the bean tins as a guide), and stir well.
Simmer gently for 15 minutes until the sauce is thick and glossy.
Tip in the colander of rinsed beans, stir to mix well and heat through for 10 minutes.
Serve and enjoy!
