Try this tasty twist on a classic favourite that is budget friendly and great for feeding a crowd. Serve as a main meal on jacket potatoes or thick sliced toast or serve as a side to chicken, beef or just at a BBQ. After a bit of prep it all goes in one pot and simmers away by itself! Make them Boston baked beans by cooking bacon lardons with the onion until crisp and stirring a heaped tbsp of mustard in with black treacle. Make double and freeze half to pull of for a speedy midweek meal.
- 1tbsp sunflower oil
- 2 shallots, chopped
- 2 garlic cloves, crushed
- 2x400g can mixed beans, drained
- 400g passata
- 3tbsp BBQ sauce
- 1tsp Worcestershire sauce
Heat the oil in a pan and cook the shallots and garlic until softened. Stir in the beans, passata, BBQ sauce and Worcester sauce. Bring to the boil, then simmer for 20 mins.
Serve, topped with soured cream and thyme along with shredded pork and crackling.
You can cook these on the hob. Cover with a lid and simmer over a low heat, stirring frequently to make sure the beans at the bottom don't catch.