Peppered pinto beans

• plain flour↗1 tbsp tbsp
• butter↗30g g
• beef stock↗300ml ml
• cider vinegar↗50ml ml
• Worcestershire sauce↗1 tbsp tbsp
• honey↗2 tbsp tbsp
• dark muscovado sugar↗2 tsp tsp
• bay leaves↗2
• black peppercorns↗1 tsp tsp

  crushed

• pinto beans↗3 x 400g cans

Step-by-step instructions

1. 1

   Heat the flour and butter in a large frying pan, mixing to make a roux. Keep cooking until it’s biscuity brown, stirring continuously. Add the stock, vinegar, Worcestershire sauce, honey, sugar, bay and pepper, then season with salt. Bring to the boil, bubble for 2-3 mins, then add the beans and cook for 10 mins more. Can be made 1-2 days ahead; store in the fridge and reheat before serving.