2 x 420g cans white cannellini beans or baked beans in tomato sauce
6 rashers lean rind less bacon, chopped
2 Tbsp oil
2 onions, chopped
2 – 3 cloves garlic (1 tsp crushed)
1 x 420g can chopped tomatoes in juice
1/2 cup ketchup or tomato sauce
2 Tbsp Chelsea Dark Cane Sugar
2 tsp chilli powder (or to taste)
1 tsp ground cumin
1 Tbsp malt vinegar
salt and freshly ground black pepper to taste
2 cups beef or vegetable stock

Place the beans in a large saucepan. Stir in the bacon pieces, oil, onion and garlic. Stir over a medium heat for 3 – 5 minutes then add the other ingredients. Stir until it comes to the boil then turn down the heat and simmer for 15 – 20 minutes, stirring often. Serve in small bowls or mugs with optional chopped parsley and grated cheese sprinkled over. Great with toasted crusty bread.