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@CheeseWheel
I made a pinto bean, walnut, hazelnut and chilli sauce variant on the naussage rolls this weekend. Last time I made similar the mix was too dry, this time it was too wet as I put all the bean tin liquid in (note: probably only need about 2 tablespoons), and also the chilli sauce was runny. So spent some time boiling it all down until it was the right texture, which added unnecessary faff, but made the kitchen smell nice. Overall result was tasty.