Serves 4 ~ 45 mins cooking time.
2 400g tins cannellini beans or similar, drained and rinsed
1 small onion, chopped
3 cloves garlic, crushed or finely chopped
2 tbsps olive oil
4 rashers naked bacon diced (remove if vegetarian or vegan)
4 tbsps chipotle tomato ketchup
4 tsps smoked paprika
1 tbsp dark brown sugar
Salt and pepper
Handful of parsley, finely chopped
Heat the oven to 160 degrees.
In hob proof casserole dish, heat the olive oil and gently soften the onion for a few minutes.
Add the garlic and fry for a further minute, before adding the bacon.
Cook gently for 4 or 5 minutes until the bacon starts to colour, stirring occasionally.
Add the paprika and stir for 30 seconds, avoiding it catching on the bottom.
Add the beans, passata, sugar and chipotle sauce.
Place in the oven and cook for 40 mins.
Once cooked season to taste and sprinkle with the parsley.
Serve with crusty bread or sweet potato wedges (bake in the oven for
40 mins with olive oil and rosemary).