Spiced Veggie Bean Chilli Sub

Meanwhile, pop half the garlic cloves (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel on the chip baking tray until soft, 10-12 mins. 

In the meantime, peel and grate the remaining garlic.

Grate the cheese. Drain and rinse the mixed beans in a sieve.

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the garlic and remaining Mexican style spice mix. Fry until fragrant, 1 min.

Stir in the passata, red wine stock paste, mixed beans, sugar and water for the sauce (see pantry for both amounts). Simmer until thickened, 5-6 mins.

Remove from the heat and stir in the butter (see pantry for amount) until melted. Season with salt and pepper.

In the meantime, in a medium bowl, mix together the mayonnaise and coleslaw mix. Season with salt and pepper.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork, then stir into the coleslaw mix. 

Set your slaw aside for later.

Just before you're ready to serve, slice the buns top down through the middle (but not all the way through).

Pop the buns into the oven to warm through, 2-3 mins.

Meanwhile, reheat the chilli if needed.