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Vegan campfire beans


1 tbsp olive oil
2 onions, diced
2 celery stick, chopped
2 carrots, chopped
2 tbsp tomato purée
2 tbsp soft dark brown sugar
3 mixed peppers, sliced
3 garlic gloves, crushed
2 tsp ground coriander
2 tsp paprika
1 1/2 tsp ground cumin
420g canned haricot beans, drained and rinsed
420g canned kidney beans, drained and rinsed
420g borlotti beans, drained and rinsed
2 x 400g canned chopped tomatoes
300ml strong coffee
5 tbsp Dr Trouble Double Oak Smoked Chilli Sauce

Serves 6 – Preparation time 10 minutes – Cooking time 1 hour 40 minutes

Step 1

Heat the olive oil in a heavy-based pan and gently fry the onions, celery and carrots for 10 minutes, until softened.

Step 2

Add all of the ingredients to the pan, give it a good stir and if it needs it, add enough water to just cover the beans. Cover with a lid and simmer for 1 1/2 hours, or until the beans are tender, topping up with more water if needed, or removing the lid for the last 30 minutes of cooking if there is too much liquid.

Step 3

Serve alone, or with vegan sausages or baked potatoes.