Barbecue Beans

Barbecue beans

400g/1lb  dried haricot beans *
150g/¼lb smoked bacon rashers, finely chopped
1 small onion, finely diced
2 garlic cloves, crushed
½ tsp ground ginger
1 cinnamon stick
pinch ground allspice
1 tsp English mustard powder
5 tbsp tomato purée
2 tbsp cider vinegar
3 tbsp dark brown soft sugar
2 bay leaves
1 thyme sprig
splash Worcestershire sauce

* Alternately forget the soaking, boiling baking etc. and just use canned beans – I bet you wouldn’t know the difference!  Make the sauce on the hob and then add the drained beans, leaving it to simmer for about an hour.

BBQ Beans bits medium

  1. Soak the beans overnight in cold water. 
  2. Drain and place in a large saucepan
  3. Cover with cold water. 
  4. Bring to the boil, then simmer for 30 minutes
  5. Drain.
  6. Fry the bacon in a lidded casserole until just golden – for about 5 minutes. 
  7. Add the onion
  8. Cook for 6-8 minutes, until soft. 
  9. Add the garlic and spices and cook for 2 more minutes. 
  10. Stir in the beans and remaining ingredients
  11. Season to taste.
  12. Add 400ml water
  13. Bring to a gentle simmer
  14. Cover and transfer to the oven preheated to 160˚C.
  15. Bake for 1 hour. 
  16. Stir in another 400ml water
  17. Re-cover, then bake for another hour – if the beans look too wet, uncover and return to the oven until some of the liquid has evaporated and a thick sauce coats the beans. 
  18. Remove the bay leaves, cinnamon stick and thyme sprig before serving.

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