Ah beans on toast, it’s classless, affordable for all and a great comfort food. Beans on toast has fed many a student, doctors, plastic surgeons, miners to rocket scientists, it’s one of those dishes everyone knows and loves. My version is something a bit special, it’s and intense tomato sauce, with bacon, some sweetness form the sugar and the soft creaminess of the beans. Serve on some hot buttered toast, bliss.
- 3 rashers dry cured bacon (diced into small chunks)
- 1/2 red onion finely diced
- 2 cloves garlic finely diced
- 2 tbsp paprika
- 1tbsp tomato puree
- 1 tbsp Worcester sauce
- 150ml water
- 350ml passata
- handful of freshly chopped parsley
- 2 x 400g tins of haricot beans (drained)
- 2tbsp muscovado sugar or demerara
- salt and pepper to taste
- 2 tbsp Olive oil
1. First brown the bacon in a frying pan until crispy, set to one side on some kitchen paper. In the same pan gently brown the onion and garlic being careful not to burn the garlic as this will taste bitter, remove and drain on kitchen paper.
2. In a large saucepan add the passata and water and bring to a simmer. Add the bacon, onion, garlic, paprika, tomato puree, Worcester sauce, sugar, olive oil and a pinch of salt and pepper, stir and simmer for about 20 minutes until the sauce has thickened slightly. Now add your beans and simmer for a further 10-20 minutes until the beans have softened. Lastly throw in a handful of freshly chopped parsley, stir and serve on hot buttered toast, you could even top with a poached egg.