maple baked beans

  • 1 tablespoon vegetable oil
  • 200g speck+ or flat pancetta, trimmed and chopped 
  • 1 brown onion, chopped 
  • 1 teaspoon mustard powder 
  • 2 teaspoons tomato paste 
  • 1 teaspoon Worcestershire sauce 
  • 1 tablespoon brown sugar 
  • 2 tablespoons maple syrup 
  • ½ cup (125ml) chicken stock 
  • 1 cup (250ml) tomato puree (sauce) 
  • sea salt and cracked black pepper 
  • 2 x 240g cans butter beans, drained and rinsed 
  • toasted sourdough ore rye bread, to serve
  1. Heat oil in a saucepan over high heat. Add the speck and cook for 5 minutes. Add onion and cook for 2 minutes or until browned. Add the mustard powder, tomato paste and Worcestershire and cook for 2 minutes. Add the sugar, maple syrup, stock, tomato purée, salt and pepper and cook for 5–8 minutes or until slightly thickened. Add the beans and cook for a further 2–3 minutes or until heated through. Serve with the bread. Serves 4.

+ Speck is smoked pork usually sold in a slab from delicatessens.

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