Smoky BBQ Baked Beans

To serve up to 10 people.

INGREDIENTS

Smoked streaky Bacon - 3-4 rashers

Red Onion - 2 average onions

Garlic - 3-4 cloves

Brown Sugar - 2-3 Tsp

Black treacle - 1-2 Tsp

Smoked Paprika - half a pint

Tomato paste - 1-2 Tsp

Apple Cider Vinegar - 70ml

Worcestershire Sauce - 1 Tbsp

Tomato Passata - 650g

Haricot Beans - 800g

 INSTRUCTIONS

1. Start, by finely dicing the Bacon.

2. Add the Bacon to Dutch oven, with a dash of Olive Oil, on a medium heat.

3. While the Bacon cooks, finely dice the red Onion, and Garlic.

4. Get some colour on the Bacon, then add the Onion.

5. Sweat down the Onion for around 4 minutes, then add the Garlic.

6. Season, and cook out for a further 3-4 minutes before you add a Tsp of 2 of brown Sugar.

7. Next, add 1-2 Tsp of black treacle, and the same amount of smoked Paprika.

8. Stir, then add 1-2 Tsp of Tomato paste.

9. Cook this out for a few minutes, then add a splash of Apple Cider Vinegar, and some Worcestershire Sauce.

10. Reduce down the Vinegar for 2 minutes, then pour in the Passata, season, and simmer for 10-15 minutes.

11. Add the Haricot Beans and simmer for a further 10 minutes.

12. Once ready, taste for seasoning, adjust with Salt and Pepper, and serve.

Enjoy