• 1 tablespoon olive oil
• 1 medium red onion, finely chopped
• 250g piece bacon, cut into 1cm pieces
• 2 x 400g cans cannellini beans, drained, rinsed
• 2 teaspoons Mexican chilli powder
• 400g can diced tomatoes
• 1/2 cup smokey barbecue sauce
• 1 tablespoon cider vinegar
• 1/3 cup roughly chopped fresh flat-leaf parsley leaves

Heat oil in a large saucepan over medium-high heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion has softened. Add beans and chilli. Cook, stirring, for 1 minute or until fragrant. Add tomato, sauce, vinegar and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 minutes or until thickened. Stir in parsley. Serve.