Bacon & Beans On Toast

5630f51a39021_pt_posh_beans_1


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
• 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.
2 Tip in the onion and cook gently for 5 minutes, until softened.
3 Add the garlic and cook for 30 seconds, followed by the sugar and treacle, and stir until dissolved.
4 Stir in the vinegar, mustard powder, passata and espresso. Bring the boil and simmer for 20 minutes, or until thickened.
5 Tip in the drained beans and cook gently for 15 – 20 minutes to let the flavours develop. 6 Add a little water if the sauce becomes too thick, taste and season.
7 Toast the bread and spread with butter, then spoon over the beans.

Recipe extracted from Posh Toast © Quadrille Publishing. 

Like this article?

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkedin
Share on pinterest
Share on Pinterest

Find Something special