Smoky Boston Beans

Ingredients

• 200g dry-cured smoked bacon, cut into small pieces
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 teaspoons smoked paprika
• 1 x 400g tin chopped tomatoes
• 1 jar Bold Bean Co. Queen Butter Beans, drained
• 1 jar Bold Bean Co. Queen White Beans, drained
• 2 tablespoons Worcestershire sauce
• 1 tablespoon molasses
• 2 tablespoons maple syrup
• 100ml water
• A little olive oil, if needed
• Sea salt and freshly ground black pepper

Method

1. Heat the oven to 180°C fan/200°C conventional.
2. Place a large ovenproof pan over a medium heat. Add the bacon and cook for 5–6 minutes, stirring occasionally, until golden and beginning to crisp.
3. Add the onion and cook gently for 6–8 minutes until soft. Stir in the garlic and smoked paprika, then cook for another minute.
4. Add the chopped tomatoes, Worcestershire sauce, molasses, maple syrup and water. Stir to combine, then bring to a gentle simmer.
5. Fold in the drained butter beans and white beans, taking care not to break them up. Taste the sauce and season with black pepper and a little salt if needed—the bacon and Worcestershire sauce will already bring plenty of savouriness.
6. Transfer the uncovered pan to the oven and bake for 25–30 minutes, until the sauce is rich, glossy and bubbling around the edges.
7. Allow the beans to rest for 5 minutes before serving. Spoon onto thick slices of toasted sourdough for a wonderfully hearty breakfast, lunch or fireside supper.