These are very tasty and a great way to use up odd cans of beans hanging around in your cupboards.
Can be a bit messy though. I managed to spill some on a white bed spread!
Served on toasted burger buns but also great on oat cakes or toast. I think naan bread would go well with this too.
1 tbsp. olive oil
1 medium onion, diced
1 bell pepper, diced
1 medium carrot, diced
1 400 g can of beans
1 cup of water
1/3 cup of tomato paste
2 tbsp. red wine vinegar
2 tbsp. brown sauce or vegan Worcestershire sauce
1 tbsp. soy sauce
2 tbsp. brown sugar
1 tsp. chilli powder
Salt and pepper to taste
Burger buns for serving
Add the oil to a saucepan and place over a medium heat.
Add the onion, pepper and carrot and sweat them for about five minutes until the vegetables start to soften and the onion is transulcent.
Stir in the beans, the water, tomato paste, vinegar, brown sauce, soy sauce, sugar and chilli powder and mix well.
Raise the heat to boiling point then reduce to a simmer and leave to cook, uncovered, for about 20 minutes until the sauce is very thick and the vegetables are tender.
Remove from the heat and add the salt and pepper, then serve on toasted burger buns, toast, or oatcakes.