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  • 3 tablespoons Excella Sunflower oil
  • 2 chopped onions
  • 2 red peppers
  • 2 or 3 chillies, minced
  • 2 or 3 cloves garlic, minced
  • 2 teaspoons curry powder
  • 3 chopped tomatoes
  • Salt and pepper, to taste
  • 1 tin baked beans in tomato sauce


1. Heat the Excella Sunflower oil in a large saucepan over medium heat. Add the onions, peppers, chillies, garlic and curry powder.

2. Fry, stirring frequently, until the onions and peppers are cooked down and wilted, about 4 to 5 minutes.

3. Stir in the tomatoes and bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes.

4. Stir in the baked beans, salt and pepper and heat through. Serve hot or cold.

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