Feast Norfolk Magazine
By Relish, Newton Flotman
Sadly, since going to print in June 2016, this restaurant has now closed.
Serves 4
INGREDIENTS
50g butter
1 medium onion, finely diced
5 garlic cloves, finely chopped
500g of slow cooked brisket
400g of tinned kidney beans
400g of tinned baked beans
1 medium onion, finely diced
5 garlic cloves, finely chopped
500g of slow cooked brisket
400g of tinned kidney beans
400g of tinned baked beans
1 tsp of ground cumin
2tsp of smoked paprika
1tsp of cayenne pepper
1tsp of salt
½ tsp of ground black pepper
180g of BBQ sauce
2tsp of smoked paprika
1tsp of cayenne pepper
1tsp of salt
½ tsp of ground black pepper
180g of BBQ sauce
METHOD
Melt the butter in a hot saucepan, then add the onion and garlic and fry until soft. Add the diced cooked brisket, and start to heat through. Drain the kidney beans and add to pan with the baked beans. Add the dry ingredients and the BBQ sauce, and give it a good stir. Cover with a lid and very gently simmer for 1 hour, stirring occasionally
Recipe published in Feast Issue 06
