220ml (a bottle) Jack Daniel’s® Extra Hot Habanero Barbecue Sauce
3 x 15oz canned pinto beans
2 x 400g cans chopped tomatoes
1 chicken stock cube
2 tbsp tomato puree
1 large onion, chopped
Salt & black pepper to taste
1kg gourmet sausages
500g King Edwards or other good mashing potato
Salt & pepper to taste
Rinse the beans thoroughly until the water runs clear and place into a large saucepan with the Jack Daniel’s® Extra Hot Habanero Barbecue Sauce, water, chicken stock cube, onion, tomato puree and tomatoes. Bring to the boil.
Turn the heat down to low and simmer for 1 hour stirring occasionally.
It is cooked when the beans are soft but still hold their shape and the sauce has reduced to a rich thick coating consistency.
Heat a heavy frying pan on a medium/high heat and brown the sausages all over, gently turning until cooked through. Remove the sausages and rest for 5 minutes keeping warm under tin foil.
Deglaze the sausage pan with a few tablespoons of water and stir into the beans to make sure that you have all of the flavour. Add sugar, salt and pepper to season to taste. Add the cooked sausages to the spicy BBQ bean mixture, heating through gently.
Serve the spicy BBQ beans and gourmet sausages with mash potatoes blended with cream, butter and chopped spring onions and spring greens or cabbage.