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Smoky baked beans and bacon

Smoky baked beans and bacon

Name: Smoky baked beans and bacon
Yield: Serves 4-6
Cuisine: British recipes
Ingredients: 250g dried haricot beans; 2 tbsp sunflower oil; 6 x 1cm thick, rindless British smoked streaky bacon rashers, cut into lardons; 1 large onion, finely chopped; 2 large garlic cloves, crushed; 3 tbsp tomato purée; 500ml water; 1 tbsp dark brown muscovado sugar; 2 tbsp treacle; 2 tsp English mustard powder; 1 heaped tsp smoked paprika; ½ tsp ground cumin; 2 tsp chilli powder

Easy
February 2011

Easy
February 2011

Serves 4-6
Takes 10 minutes to make, 50 minutes to cook, plus 8 hours (or overnight) soaking

This is a great recipe for pressure cooking – it cuts the cooking time significantly and you’ll have the tastiest baked beans ever. It’s fabulous spooned over jacket potatoes or as part of brunch.

Dairy-free recipes

Nutrition: per serving

Calories: 263kcals
Fat: 10.9g fat (2.6g saturated)
Protein: 14.2g protein
Carbohydrates: 29.9g carbs (8.8g sugars)
Salt: 1g salt

Nutrition: per serving

Calories: 263kcals
Fat: 10.9g fat (2.6g saturated)
Protein: 14.2g protein
Carbohydrates: 29.9g carbs (8.8g sugars)
Salt: 1g salt

For 6 servings

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Ingredients

250g dried haricot beans
2 tbsp sunflower oil
6 x 1cm thick, rindless British smoked streaky bacon rashers, cut into lardons
1 large onion, finely chopped
2 large garlic cloves, crushed
3 tbsp tomato purée
500ml water
1 tbsp dark brown muscovado sugar
2 tbsp treacle
2 tsp English mustard powder
1 heaped tsp smoked paprika
½ tsp ground cumin
2 tsp chilli powder

Method

Rinse and soak the haricot beans in a bowl of cold water for about 8 hours or overnight.
When you’re ready to cook, heat the sunflower oil in the uncovered pressure cooker pan over a medium heat. Add the bacon, cook for a few minutes until it begins to brown, then stir in the onion and garlic. Carry on cooking for a further 4-5 minutes until softened.
Drain the beans, then add them to the pan along with the other remaining ingredients. Mix everything together well.
Secure the lid, then bring the cooker up to pressure. Once the correct pressure has been reached, lower the heat. Cook for 40 minutes.
Reduce the pressure using the quick-release method (see manufacturer’s instructions) and remove the lid. Test the beans for tenderness; the sauce should be thick enough to coat them. Season to taste, then serve with buttered slices of toasted sourdough bread.

delicious. tips

To cook the beans conventionally in a flameproof casserole or heavy-based saucepan, follow steps 1-3. Add an extra 400ml water and simmer for 2 hours, covered, on the hob over a very low heat, stirring occasionally. Add more liquid if it starts to dry out.
To freeze, put in a sealable plastic container. Defrost fully before reheating until piping hot, either in the oven or on the hob. Fresh garnishes and dumplings don’t freeze well, so make or add these on the day of eating.

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