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.
Ingredients
- 1tbsp sunflower oil
- 2 shallots, chopped
- 2 garlic cloves, crushed
- 2x400g can mixed beans, drained
- 400g passata
- 3tbsp BBQ sauce
- 1tsp Worcestershire sauce
WEIGHT CONVERTER
Method
- 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.
Top Tip for making BBQ baked beans
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.
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