To make this recipe without a grill, skip the step where the pan is placed in the grill. Instead, continue to reduce on the hob then add some liquid smoke to taste
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 520 |
| Fat | 5.2g |
| Saturates | 0.7g |
| Protein | 30.6g |
| Carbs | 91.9g |
| Sugars | 13.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPrepare a grill or barbecue to a medium-high heat.
Finely chop the leek and capsicum. Crush or finely grate the garlic.
Heat the oil in a medium cast-iron pan set over a medium heat. Once hot, add the leek, capsicum and garlic and sauté until tender
Stir in the paprika, chipotle, salt, vinegar, BBQ sauce, maple syrup and water. Stir to combine and cook for 5 minutes.
Drain and rinse the beans and add to the sauce, cooking for a further 5 minutes.
Place the pan on the grill and cook, with the lid closed, for 20-30 minutes or until the liquid reduces and is bubbly.
Remove from the heat and allow to cool slightly before serving.
