Jess's spicy bean mix

Ingredients

1 can of beans in brine (I usually use black beans, but any will work) 1 shallot chopped (you can use an onion instead, but I find shallots are a little sweeter) 2 cloves of garlic chopped 1 teaspoon of maple syrup 1 tablespoon of clementine infused olive oil 1 packet of chopped chorizo 1 tablespoon of medium chipotle sauce 1 tablespoon of smokey hickory BBQ sauce 3 tablespoons of ordinary pasta sauce 2 tablespoons of chopped fresh coriander salt & pepper to taste

Method

In an ordinary cooking pot, quickly fry the chopped shallots, garlic and clementine oil together till the garlic and shallots are a bit soft and the oil is still swirling around the pot. rinse the can of beans and dump in giving all ingredients a very quick medium heat fry. (you do not want to overheat the olive oil) chop up the chorizo and add this and the teaspoon of maple syrup to the pot. Again a very quick swirl of the spoon. Then add the pasta sauce (You do not want the maple syrup to caramelize too much), if it is a bit thick you may want to add a little bit of water. lastly add the other two sauces and salt & pepper, cook until the sauce starts to bubble. Serve with rice, the chopped coriander and I like to add some sour cream. Alternatively on toast, or hash browns, or even on wraps if you so wish.

Notes

You can use bacon or meatballs instead of chorizo, however, you may need to add some flakes of dry chilli during the frying of the garlic and shallots to give the dish more heat. If you like it mild then don't add the chilli.