1 tbsp olive oil
1 onion, thinly sliced
2 garlic cloves, chopped
1 tbsp white or red wine vinegar
1 heaped tbsp soft brown sugar
400g tin pinto beans, drained and rinsed
400ml tub passata
1 tsp Worcestershire sauce
small bunch coriander, chopped
Heat the oil in a small pan. Fry onion until starting to brown, then add garlic and cook for 1 min.
Add vinegar and sugar and cook until onions are caramelized.
Stir in beans, passata, Worcestershire and seasoning and simmer for 10-15 mins until thickened. Stir through coriander and serve.
118 kcals, protein 5g, carbs 21g, fat 2g, sat fat none, fibre 4g, sugar 7g, salt 0.37g