Smoky bacon and beans

Smoky bacon and beans

Serves 4. Preparation time 5 minutes. Cooking time 20 minutes.

4 bacon rashers
2 tins (410 g each) red, cannellini or barlotti beans
1 teaspoon smoked paprika
2 tablespoons tomato paste
1 tin (410 g) tomato passata
1 teaspoon English mustard powder
a few drops of Tabasco or chilli sauce a dash or Worcestershire or HP sauce
2-4 tablespoons treacle sugar or maple syrup

• Remove the rind of the bacon and cut the rashers into 2 cm pieces. Fry in a pot until browned and crisp. Remove the bacon, but leave the fiat in the pot.

• Add the rest of the ingredients, except the sugar. Simmer for about 15 minutes over a low heat until the mixture is thick and flavoursome. If the sauce gets too thick, you can dilute it with some tomato sauce or water.

• Return the bacon to the pot and stir. Taste and add sugar, more chilli or salt.

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