"Trash Can Beans"
3 cans (400g) of baked beans
3 peppers, (1 each of red, yellow and greeen)
2 peaches, chopped
2 tbsp barbecues seasoning, such as Bart's Creole
4 tbsp American yellow mustard
Any leftover meats (e.g. sausages/ burgers), chopped into 1cm pieces (optional)
Must have accessories: Weber® Large Drip Tray, Weber® Original Instant Read Thermometer
Pre-heat your barbecue to 180°C, in-direct heat.
Empty the baked beans into the foil drip tray and add in the chopped peppers, peaches, barbecue seasoning and mustard.
Add in any leftover meats you may be using and stir until all combined.
Place the drip tray onto the barbecue over the area of in-direct heat.
Cook for approximately 20 mins, or until the temperature reaches 82°C, the peppers should have begun to soften while retaining some crunchy texture.