Shiloh ranch chili beans

Name: Shiloh ranch chili beans
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 can(s) (425 ml) white beans; 1 Onion; 2 red chillies; 1 TABLESPOON Oil; 1 TABLESPOON Tomato paste; 1 can(s) (425 ml) Tomatoes in pieces; 2 TEASPOONS Worcester sauce; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1⁄2 Federation Chives; 2 discs farmhouse bread

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

1 can(s) (425 ml) white beans
1 Onion
2 red chillies
1 TABLESPOON Oil
1 TABLESPOON Tomato paste
1 can(s) (425 ml) Tomatoes in pieces
2 TEASPOONS Worcester sauce
7-10 Tbsp Salt
7-10 Tbsp Pepper
1⁄2 Federation Chives
2 discs farmhouse bread

Directions

1
Rinse the beans in a sieve and let them drain. Peel and chop the onion. Clean the chillies, cut lengthwise, remove seeds, wash and cut into fine rings. Fry everything in hot oil. Stir in tomato paste, sweat briefly.
2
Add the tomatoes and bring to the boil. Simmer open over medium heat for 5-10 minutes.
3
Warm the beans in the sauce. Season with Worcester sauce, salt and pepper. Wash the chives, shake dry and cut into small rolls. Toast the bread. Pass the beans to the bread, sprinkle with chives.