• 12 rashers maple-smoked bacon, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 2 x 400g tins drained pinto or borlotti beans
  • 80ml American yellow mustard
  • 2 tbsp tomato purée
  • 2 tbsp black treacle
  • 1 tbsp  smoked paprika
  • 80ml  cider vinegar
  • 175ml maple syrup


  • STEP 1

    Heat a large saucepan and cook the bacon until very crisp. Remove and drain on paper towels. Discard excess fat in the pan then cook the onion and garlic. Season well and cook for 8 minutes until translucent. Add the beans, bacon, mustard, tomato purée, treacle, paprika, vinegar, maple syrup and a bit more seasoning. Add a little splash of water and simmer for 30 minutes or until the sauce is reduced.


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