SMOKEY BAKED BEANS
PREPARATION: 10min ~ COOK: 20min ~ READY IN: 30min
1 onion, chopped
2 garlic cloves, finely chopped
Drizzle of Hillfarm Canola Oil
3 rashers bacon, chopped
1 tbsp tomato paste
1 tbsp maple syrup
1 tbsp Worcestershire sauce
1 tsp salt
1 cup chicken stock
2 tbsp KEEN'S Mustard Powder
1 tin Ardmona Chopped Tomatoes
1 tin Ardmona Crushed Tomatoes
1 tin cannellini beans
1 cup Barilla Orecchiette, cooked
2 slices sourdough bread
Ashgrove Fetta, crumbled to garnish
Handful flat leaf parsley, to garnish
- In a medium-sized cold pan, add onion and garlic. Chop leek and add to the pan with a dash of oil. Bring the heat up to medium and sweat these ingredients for approximately 5-10 minutes until they are halved in size and translucent. Add bacon and turn the heat up. Cook through for another 2 minutes. Avoid constant stirring.
- Add tomato paste, maple syrup, Worcestershire sauce and stock to the pan, stir through. Add the cans of crushed and chopped tomatoes. Stir through and season. Add mustard powder, cannellini beans and orecchiette. Continue to cook through for approximately 5 minutes.
- Toast a few slices of oiled sourdough bread on a griddle pan. To plate, place toast on bottom of service dish, top with bean mix, sprinkle with fetta and parsley to finish.