Off the top of my head… I fried off a couple of chopped onions and bell peppers, with about a teaspoon each of cumin seeds and mustard seeds and maybe half a teaspoon of fennel seeds, until nicely browned, then added a few dashes of cider vinegar, then a good squirt of tomato puree. Spicewise it was probably about a teaspoon each of ground cumin, smoked paprika, Aleppo pepper, onion granules, garlic granules and dried basil, probably two teaspoons of oregano and salt and pepper. Then a tin each of pinto, borlotti, butter and kidney beans, a desert spoon of treacle, a few squeezes of agave nectar, two tins of tomatoes and a few squirts of liquid smoke and a few dashes of worcester sauce, and a big teaspoon od Dijon mustard. Stirred it all together before putting it in the oven on around 130 Celsius while we walked across town to the pub for a few probably 5 hours.
