BBQ Beans:


1 tbsp Biona Organic Olive Oil 

1 medium onion, finely chopped 

2 garlic cloves, finely chopped 

1 red pepper, de-seeded and diced 

1 tbsp smoked paprika 

250ml Biona Organic BBQ Sauce 

60ml Biona Organic Agave Syrup 

1 tsp Biona Organic Dijon Mustard 

3 tbsp Biona Organic Cider Vinegar 

2 x 400g Biona Organic Mixed Beans drained

Salt and freshly ground pepper 

25g Biona Organic Coconut Cuisine 



Heat the oil in a saucepan over a medium heat. Gently fry the onions for 5 minutes until soft, then add the garlic and red pepper and continue to cook for 3 minutes. 

Sprinkle over the paprika and cook for 1 minute. Add the remainig ingredients, except the coconut oil, and simmer gently for 10 minutes or until the beans are heated through. Season well. 

Perect served with a crisp oven cooked jacket potato. 

Windmill products used in this recipe