Ingredients

The following ingredients have 8 Servings
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Instruction

  • <p>1. Heat the slow cooker. Put the onions, celery and chopped peppers with the oil in your largest frying pan, and fry gently over a low heat until soft but not coloured.</p> <p>2. Drain both jars of peppers. Put a quarter of the peppers into a food processor with the chipotle paste, vinegar, cocoa, dried spices and herbs. Whizz to a purée, then stir into the softened veg and cook for a few mins. Tip everything into the slow cooker.</p> <p>3. Add the tomatoes and refried beans. Cook on Low for 4 hours until smoky and the tomato chunks have broken down to a smoother sauce.</p> <p>4. At this stage you can cool and chill the sauce if making ahead. Otherwise add the kidney and black beans, and the remaining roasted peppers, cut into bite-sized pieces, then cook for a further 1 hour. (This makes a large batch, so once the sauce is ready you can freeze half and only add half the amount of beans to make a smaller finished batch). Once the beans are hot, season to taste and serve.</p>