I love a good baked bean, but this is next level eating. The best thing about this recipe is that it's fool proof and you can tweak it to your own taste - if you're concious about salt and sugar levels, you can control them without having all the nasty substitutes that come with 'healthy' tinned beans. If you like your beans with a bit of bite, you can add a nice phat splash of The Squealer.
1 red pepper
1 yellow onion
1 clove of smoked garlic
2 cans of pinto beans
1 tbsp olive oil
2 tbsp red wine vinegar
2 tbsp dark brown sugar
2 heavy glugs of the world's best BBQ sauce
4 tbsp tomato paste
1 tbsp smoked paprika
1 tsp celery salt
1 tsp cayenne pepper
1 pinch of salt n peppa
Firstly the onion needs to be finely diced, everyone has their favourite way of butchering onions, this is my preferred way. Take the onion and cut it in half, peel the skin while leaving the root section intact. Place the halved onion flat side down and using a sharp knife, make horizontal cuts all the way up the onion (remembering to leave the root section intact). Now take your knife and make vertical cuts from one side to the other. Then slice the onion to produce small dice. The pepper needs to be diced too, but perhaps not as small. Crush the garlic clove and chop up small, then you're ready to go.
Pop a pan on the hob and put the heat on low. Splash the olive oil into the pan and raise the heat a little (no more than medium). Once the pan is hot, throw in the onions and garlic and toss about. Lob in the diced pepper and the drained pinto beans, then sprinkle in the spices and add a pinch of salt n peppa, toss again.
Add the tomato paste and bbq sauce and stir in to the mix, then the red wine vinegar. Once the pan is on a nice bubble, crumble the sugar in and stir it about.
Turn the heat down and simmer for 30 minutes, keep an eye and stir regularly. You're looking for a nice balance between thick and sloppy, perfect for spooning over cheese on toast.
If you have left overs, you can chuck them in the fridge and they will taste even better the next day. This gives the beans more time to settle and absorb all the tastiness in the sauce.