This is a fantastic quick weeknight dinner option and left overs for breakfast a couple of days later when the flavours have developed to their full potential, is even better. I tend to make this dish without the bacon most of the time to cater for my vegetarians and it really doest seem to impact on the flavour at all. We often have this dish with scoops of creamy mash potato and fresh bread, its real comfort food for those winter nights or it is just as yummy served with flat bread and sour cream.
boston baked beans
olive oil,1 brown onion,4 rashes of free range rindless bacon,1 clove garlic,1 teaspoon of smoked paprika,2 tablespoons brown sugar,2 tablespoons tomato paste,2 tablespoons golden syrup,2 tablespoons worcestershire sauce,4 cans borlotti beans rinsed,3 cans of whole peeled tomatoes,season to taste
Using a large heavy based sauce pan gently fry the onion in the olive oil a few minutes then add garlic and chopped bacon if using, cook until bacon is slightly browned. Add paprika, sugar,tomato paste, golden syrup and worcestershire sauce. Stir for a few minutes until combined and fragrant. Add beans with the whole tomatoes, bring to the boil and then simmer on low heat for 30 minutes, stirring occasionally to avoid sticking. serve with buttered toast or mashed potato.