rating (46 votes)
It's really hard to beat a steaming bowl of spicy bacon and beans on a chilly bonfire night!
2 tbsp any oil
2 large onions, peeled and chopped finely
150g finely chopped chorizo
150g finely chopped pancetta or bacon
1 x 400g can chopped tomatoes in juice
1 x 10g pork stock cube
4 tbsp tomato puree
1 tbsp Worcestershire sauce
1 tbsp black treacle
2 tbsp any vinegar
1 tsp liquid smoke (optional)
2 x 400g cans butterbeans, drained well
Heat the oil in a saucepan, then add the onions, chorizo and bacon and cook for 10 minutes to render slightly and take a good colour.
Next add the tomatoes, stock cube, puree, water, Worcester sauce, treacle, vinegar and liquid smoke if using.
Cook for 15-20 minutes until reduced and nice and thick, then add the beans and warm through.
Season well and serve.
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