For the Texan BBQ Beans and potato hash:

  • KNORR Barbecue Paste 1.1kg 75.0 g
  • Water 300.0 ml
  • Potatoes1cm Dice 1.2 kg
  • Red peppers1cm Dice 100.0 g
  • Yellow peppers 1cmDice 100.0 g
  • Green peppers1cm Dice 100.0 g
  • Onions1cm Dice 100.0 g
  • Vegetable oil 50.0 ml
  • Butter beans canned in water 600.0 g
  • Tinned tomatoes 300.0 g
  • Cornflour 15.0 g

For the rump steak:

  • KNORR Professional Mixed Chilli Puree 750g 50.0 g
  • Rump steak trimmed of fat 1200.0 g

An American inspired twist on an English breakfast.



  1. For the Texan BBQ Beans and potato hash:

    • Preheat an oven to 180c. Place the potatoes, onions and peppers in an oven proof tray, mix with the oil and place in the oven. Cook for 40-45 minutes or until golden.
    • Mix half the water, tinned chopped tomatoes and the KNORRBarbecue Paste into apan. Place on a medium heat and bring to the boil.
    • Add the butter beans and simmer for 5 minutes.
    • Meanwhile in a small bowl, whisk the cornflour and the rest of the water to form a smooth paste. Add the paste to the beans and simmer for 3 minutes.
    • Set aside and keep warm.
    • Remove the roasted vegetables from the oven and on a baking tray create a disc by pressing the potato mixture into a mould. Re-heat the discs when ready to serve
  2. For the rump steak:

    • Pre-heat a searing grill.
    • Cut the steaks into equal portions 120g per person.
    • Coat the steaks in the KNORR Professional Mixed Chilli Puree and place on the searing grill until required cooking temperature is reached.
    • Allow to rest for 2 minutes.
    • Serve with BBQ Beans and cooked potatoes.
    It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.