- 1 tbsp (15ml) oil
- 200g (7oz) smoked bacon lardons
- 1 onion, finely sliced
- 2 x 400g (14oz) tinned cannellini beans, drained
- 1 x 400g (14oz) kidney beans
- 75g (3oz) brown sugar
- 2 tbsp (30ml) black treacle
- 1 tbsp english mustard
- ½ tsp paprika
- 400g (14oz) chopped tomatoes
- 300ml (½ pt) beef stock
- crusty bread, toasted
- to serve
- curly parsley (optional)
Preheat the oven to 180C/160C fan/Gas 4. Heat the oil in a large pan or casserole dish and cook the bacon lardons and onion for 5 minutes until the bacon is crispy.
Stir through the beans, sugar, treacle, mustard, paprika and chopped tomatoes. Add 300ml (½ pt) beef stock so that the beans are just covered then cover the pan with a lid.
Transfer to the oven for 2 hours until the beans are soft and the sauce has thickened. Alternatively simmer on the hob for 2 hours stirring every now and then to ensure it doesn’t dry out. Serve on toast and scattering with parsley.
These baked beans will keep in the fridge for a week. You can also freeze any leftovers.