We used Heinz Baked Beanz BBQ sauce for this recipe. Replace garlic bread with buttered, toasted, sourdough, if preferred.
500g two-pack garlic bread
2 tblsps olive oil
1 large onion, halved, thinly sliced
2 red capsicums (425g), chopped
3 cloves garlic, crushed
1 tblsp mild paprika
400g can crushed tomatoes
1 1⁄2 cups vegetable stock
555g can baked beans in barbecue sauce
Coarsely chopped fresh parsley, to garnish
Place both garlic bread on a greased oven tray.
2 Cook in a moderate oven (180C) for about 16 minutes, or until hot and crisp.
3 Meanwhile, heat oil in a large saucepan over a medium heat. Add onion, capsicums and garlic. Cook, stirring occasionally, until soft. Add paprika. Cook, stirring for 1 minute.
4 Add tomatoes, stock and beans to pan. Bring to boil. Gently boil, uncovered, stirring occasionally, for about 10 minutes, or until thickened. Remove.
5 Serve hotpot with garlic bread. Garnish with parsley.