This Southern side is simple to make and uses everyday store cupboard ingredients to make a low fat peppery addition to any barbecue
Ingredients
- 1 tbsp plain flour
- 30g butter
- 300ml beef stock
- 50ml cider vinegar
- 1 tbsp Worcestershire sauce
- 2 tbsp honey
- 2 tsp dark muscovado sugar
- 2 bay leaves
- 1 tsp black peppercorns, crushed
- 3 x 400g cans pinto beans
Method
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Heat the flour and butter in a large frying pan, mixing to make a roux. Keep cooking until it’s biscuity brown, stirring continuously. Add the stock, vinegar, Worcestershire sauce, honey, sugar, bay and pepper, then season with salt. Bring to the boil, bubble for 2-3 mins, then add the beans and cook for 10 mins more. Can be made 1-2 days ahead; store in the fridge and reheat before serving.