Last year I went to my friends house for a bonfire party and she made a chilli style dish which had more of a smoky, BBQ style twist rather than a spice kick. I have since tried to recreate this dish as it was delicious. I think I’ve finally got it narrowed down and in the process I have made it completely Slimming World friendly – enter Cowboy Beans.
As a side note, I tend to have this dish with beef mince and serve it with a jacket potato but I think it would be lovely on its own or with chicken as well. This recipe serves four people, if you want it for two then just adjust the ingredients as appropriate.
- 1 onion, finely chopped
- 4 rashes of smoked bacon
- 2 garlic cloves, crushed
- 1 teaspoon smoked paprika
- 2x 400g cans Kidney Beans, drained
- 2x 400g cans of tinned tomatoes
- 1 tbsp tomato puree
- ¾ cup beef stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Balsamic vinegar
- A sprinkle of sweetener
- Salt & pepper to taste
- Fry light
- 400g Extra Lean Beef Mince (optional)
- In a large pan spray some fry light and fry the onion and bacon until golden brown (I would also add the mince at this point)
- Add the garlic and smoked paprika and fry for another 1 minute, then add the drained Kidney Beans.
- Then simply pour in the remaining ingredients.
- Lower the heat and allow to simmer gently for 30-45 minutes minutes until the sauce thickens, make sure to top it up with beef stock/water as needed to ensure the beans don’t dry out and burn.
- When the sauce is thick, season and then it’s ready to serve with a jacket potato, rice or some crusty bread.