Natural avocado cooking oil (we love Olivado) 10 rashers streaky bacon, thinly sliced (we love Hellers) 4 chorizo sausages, cut into 1cm rounds (we love Hellers) 1 brown onion, diced 2 garlic cloves, peeled and diced 1 tin red kidney beans, drained (we love Delmaine) 1 tin butter beans, drained (we love Delmaine) 1/2 cup tomato sauce (we love Gregg’s) 1 cup tomato passata (we love Delmaine) 1/3 cup maple syrup (we love O’Canada) 1/4 cup cider vinegar 300ml water 1 tbsp wholegrain mustard 1 tbsp soy sauce (we love Kikkoman)
Pinch of cayenne pepper
Place a casserole dish over a medium heat with a generous drizzle of oil. Once heated, add the bacon and chorizo and cook for a few minutes or until golden and crisp.
Add in the onion and garlic and cook until they are soft for 3-5 minutes, then stir in the remaining ingredients. Place a lid on the dish, and reduce to a low simmer. Cook for 1 hour or until thickened. Stir through the bacon and chorizo, then season to taste.
Serve alongside your favourite bread or with poached eggs.
NOTE: this recipe would also be suitable in a slow cooker.