INGREDIENTS

• 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

METHOD 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.