Posh beans

Posh beans

From
Posh Toast

There are some things you don’t mess with. Tinned beans, bright-orange and sloppy, are hard to beat, but these – sticky, sweet and spicy – just might make you change your mind.

Ingredients

Quantity Ingredient
2 tablespoons sunflower oil
8 rashers smoked streaky bacon, snipped into pieces
1 onion, finely chopped
3 garlic cloves, peeled and bashed
25g dark muscovado sugar
2 tablespoons treacle, (molasses)
100ml cider vinegar
2 teaspoons mustard powder
500g tomato passata
1 shot espresso
400g tin haricot beans, rinsed and drained
400g tin pinto beans, rinsed and drained
6 slices white farmhouse bread
butter, for spreading
salt
freshly ground black pepper

Method

  1. Heat the oil in a large heavy-based pan or casserole dish over a high heat. Add the bacon to the pan and cook for about 8 minutes until just starting to crisp. Tip in the onion and cook gently for 5 minutes, until softened. Add the garlic and cook for 30 seconds, followed by the sugar and treacle, and stir until dissolved.
  2. Stir in the vinegar, mustard powder, passata and espresso. Bring the boil and simmer for 20 minutes, or until thickened. Tip in the drained beans and cook gently for 15 – 20 minutes to let the flavours develop. Add a little water if the sauce becomes too thick, taste and season.
  3. Toast the bread and spread with butter, then spoon over the beans.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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