- 1 Cup Chunky Bacon
- 1 Onion
- 1 Red Capsicum
- 1 Orange Capsicum
- 6 Cloves Garlic, Crushed
- 2 Celery Stalks
- 2 Carrots
- 1 Can Cannellini Beans, Drained & Rinsed
- 1 Can Red Kidney Beans, Drained & Rinsed
- 1 Tbsp Tomato Paste
- 1 Can Whole Tomato’s
- 1/2 Can Water
- 1 tsp Smoked Paprika
- 1/4 tsp Cayenne Chilli Powder
- 1/2 tsp Chipotle Powder
- 1 tsp Ground Cumin
- 1 Cup Alderson’s Smokey BBQ Sauce
- 1 Cup Mozzarella Cheese Grated
- Parsley, Finally Chopped
- Olive Oil
- Salt & Pepper
Preheat the oven or barbecue to 200C, then roughly chop all the veg and set aside.
Into a large pan, add in a good lug of oil and heat to a medium high heat. Once hot, add in the bacon chunks and cook until they start to become crispy.
Add in the chopped onion, carrot and celery and cook until they start too soften, around 6-7 minutes.
Add in the chopped garlic and cook for a further minute before adding the chopped capsicum, stirring through with the rest of the ingredients.
Make a space in the bottom of the pan and add the tomato paste. Cook the paste out for a couple of minutes, stirring.
Next mix in the two cans of drained beans, tomato’s, BBQ sauce, Spices and water. Break up the tomato’s into the sauce and mixing until everything is well combined.
Bring to the boil then reduce down to a simmer and season with salt and pepper.
Top the beans with the grated cheese, ( you can add more if you want ), then place in the oven and bake until the beans have thickened and cheese is nice and melted. Garnish with parsley, and get stuck in.