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Spiced Bacon and 3 Bean Casserole with Couscous & Pitta Wedges

Serves 4
Prep Time 25 mins
Cooking 30 mins
Level low

Ingredients

  • Chopped 6 slices Steaky bacon
  • 1 Large chopped White Onion
  • 2 Chopped 1/2 tsp dried chili flakes Cloves of garlic
  • 1 tsp Ground Cumin
  • 1 tsp Smoked paprika
  • 1 tsp Oregano
  • 150ml Red Wine
  • Diced 2 tbsp Three Hills Kunserva (tomato paste)
  • 1 red and 1 green deseeded and diced 2tbsp tomato paste Coloured bell peppers
  • 1 tbsp Pinto's Pride Worcester Sauce
  • 1 tbsp Wholegrain Mustard
  • 1 x 200g Mayor Polpa (tomato pulp)
  • 200-300ml Vegetable Stock
  • Tin 1 x 400g Mayor baked beans
  • Tin 1 x 200g Mayor Cannellini Beans
  • tin 1 x 200g rinsed and drained Beans or black is Win eyed beans
  • 200g Flavoured Pinto's Pride Couscous
  • 4 small Whole pitta bread
Start this recipe by frying the bacon in a pan to brown all over. Add in the onion and garlic and cook together for 2 minutes. Add in the spices and diced peppers and continue to cook for 3 minutes. Add in the tomato concentrate, cook for 1 minute then splash in the red wine to evaporate. Mix in the Worcestershire sauce, mustard, polpa and stock and cook together for 10 - 15 minutes. When ready, add in the baked beans with their sauce, the 2 types of drained beans and mix together well. Make up the flavoured couscous and warm the whole meal pittas. Serve the bean casserole with the couscous and the pitta cut into wedges. Recipe by Aceline Media 

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