Taking your baked beans to the highest level. Smokey bacon, red kidney beans, and a bottle a beer. Served on hot buttered sourdough. The perfect hangover cure.
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Serves
4
Sourdough
Bacon Lardons
Garlic
Onion
Bell Pepper
Cumin
Dried Oregano
Chilli Flakes
Brown Sugar
Beer
Drained Kidney Beans
Coriander
Butter
Salt
Black Pepper
Olive Oil
Serves
4
Sourdough
Bacon Lardons
Garlic
Onion
Bell Pepper
Cumin
Dried Oregano
Chilli Flakes
Brown Sugar
Beer
Drained Kidney Beans
Coriander
Butter
Salt
Black Pepper
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Chop up your bacon, whack it in a non-stick frying pan and cook until crispy.
Step 2.
Finely chop your garlic, onion and pepper then add it to the bacony pan, followed by your oregano, cumin and chilli flakes, then give it a good stir.
Step 3.
Once the onion starts to become translucent, add your brown sugar and mix it in.
Step 4.
At this point, pour in 400ml of your chosen beer.
Step 5.
Rinse and drain your kidney beans, then toss them through the dish and leave to simmer for 15 minutes until most of the beer has evaporated and the beans are soft.
Step 6.
Finely chop your coriander and add it to the dish (saving some for garnish) with a pinch of salt and pepper.
Step 7.
Slice and toast your sourdough, then spread it with butter.
Step 8.
Load your delicious sauce onto a hot slice of your crunchy toast, then scatter with your leftover coriander and a drizzle of olive oil. Tuck in!
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