1 tablespoon |
groundnut oil |
1 |
large onion, diced |
2 |
garlic cloves, very finely chopped |
1 |
small red bell pepper, deseeded and diced |
5 |
green jalapenos, deseeded and diced |
400g |
tin or fresh chopped tomatoes |
500ml |
beef stock |
200g |
Hang Fire smokehouse barbecue sauce, or other barbecue sauce of your choice |
400g |
tin red kidney beans, rinsed and drained well |
400g |
tin pinto beans, rinsed and drained well |
400g |
tin haricot beans, rinsed and drained well |
450g |
smoked barbecue meat of your choice, roughly chopped |
small bunch |
coriander, finely chopped, including stalks |