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.
Cook in a moderate oven (180C) for about 16 minutes, or until hot and crisp.
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.
Add tomatoes, stock and beans to pan. Bring to boil. Gently boil, uncovered, stirring occasionally, for about 10 minutes, or until thickened. Remove.
Serve hotpot with garlic bread. Garnish with parsley.
This recipe originally appeared on New Idea Food