Homemade Baked Beans
1 tbsp Bertolli Organic Robusto Extra Virgin Olive Oil
1 brown onion, finely chopped
2 cloves garlic, crushed
1 red capsicum, finely diced
4 tbsp tomato paste
1 tbsp dried coriander
2 tsp smoked paprika
½ tsp chilli flakes (optional)
1 sprig rosemary, roughly broked up
2 x 400g tins 4 Bean Mix, rinsed and drained
400g tin crushed tomatoes
1 tsp sugar
Sea salt and freshly cracked black pepper
Persian feta and sourdough, to serve
Heat olive oil in large frypan over medium heat. Add onion, garlic and capsicum and fry until soft.
Add tomato paste and spices and fry for 1 min, stirring constantly. Add rosemary, beans, crushed tomato, sugar and 1 cup water. Season, bring to boil then reduce to simmer and cook 12-15 mins until beans are warmed through and sauce thickens.
Serve with sourdough toast and Persian feta.