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Makes 2 servings
Preparation and cooking time: 30 minutes


1 cup bagnet
2 cups vegetable oil for frying
3 packs Hunt’s Pork and Beans original (230 grams)
2 tablespoons olive oil
1 piece onion, chopped
5 cloves garlic, minced
¼ cup bacon, chopped
¼ cup each of red, yellow, and green bell pepper, cut into half-inch squares
½ cup chicken or pork stock
¼ cup Hunt’s Pork and Bean sauce
Salt and pepper to taste


  1. Reheat bagnet in hot oil for 2 minutes each side. Drain and discard oil.
  2. Cut bagnet into bitesized pieces. Set aside 1/4 cup.
  3. Strain and separate the Hunt’s Pork and Beans original flavor. Set aside.
  4. Heat up pan in medium heat. Add olive oil, onions and garlic and saute until translucent. Add bacon and render fat. Mix in bell peppers and saute for 1 minute, then add chicken stock. Let boil.
  5. Add in the drained beans and bagnet. Pour in ¼ cup of Hunt’s Pork and Bean sauce Simmer for another 3 minutes. Season with salt and pepper to taste.
  6. Uncover pan and add remaining bagnet pieces.
  7. Put in a ceramic stew pot with cover and serve with rice.

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