Fry the onion and carrot in a little oil for 10 - 15 minutes until slightly browned and softened.
Add the garlic, 8 tbsp of water and the beans, continue cooking for a further 10 minutes
Stir 1 tsp chilli into the packet of Red Sauce, add water directly to the pouch on top of the sauce, pour all into the pan, heat for a further 2 minutes until hot.
Serve with crusty bread OR with your favourite sausages
For the bean hotpot, buying beans readily cooked makes life simpler, however please feel free to use your own mix of dried beans and chickpeas, soaked overnight, cooked in boiling water for at least 2 hours then drained ready to add in place of the canned beans. I prefer not to add salt when cooking the beans because I find their texture stays too hard. Planning ahead is necessary if you choose to cook from scratch, it's worth it though.