Peel the garlic cloves. Deseed and dice the sweet red peppers into chunks.
Open, drain and rinse the mixed beans or kidney beans.
Heat up the frying pan and brown the mince. Drain off any excess fat using a large metal spoon. Add in the spices & the corn flour and continually stir for one minute.
Transfer to the slow cooker. Add in the tin Batchelor’s Baked Beans (sauce and beans), the mixed beans, stock cube, garlic, salt, sugar, tomato puree and cocoa.
Sit the whole red chilli in to the mixture.
Pop the lid on and cook on low for 6-8 hours or low for 4-5 hours.
When ready, the sauce should be thick and rich. If there is too much liquid, turn the slow cooker to high, remove the lid and allow some of the liquid to evaporate for a further 30mins.
Check seasoning, it might require a further pinch of sugar and salt to balance the flavours as the spices cook out. If it needs more liquid as you go , just add a splash of boiling water from the kettle.
Serve with some steamed wholegrain basmati rice, greek yogurt, grated sharp cheddar cheese, lime wedges and fresh coriander.
Perfect with nachos, as a topping for sweet potato fries, over baked potatoes, or in tortilla wraps.
If using an oven proof dish :
Preheat oven to 180?. Heat up the frying pan and brown the mince. Drain off any excess fat. Stir in the spices and cook for one minute.
Stir the cornflour into the mince. Add in the other ingredients and cook in the oven for 2 hours. Check seasoning and serve as above.
If using Ray’s Instant Pot - a lot less liquid - a lot less time - 30 mins high pressure + 10 mins steam release.
