These beans went down a treat on Saturday. They are actually something I make so often that I'm really surprised I've never put them on here before. They are so much better than tinned baked beans and are delicious either on toast, with large croutons mixed in or as a side dish. I didn't put the bacon in the version I used on Saturday as we already had pork and they were a fantastic accompaniment.
Bonfire Baked Beans (from The Independent)
1 tbsp oil
1 onion, finely chopped
1 garlic clove, crushed
4 rashers smoked bacon, diced
1/2 tsp pimenton/smoked paprika
1 tsp brown sugar
2 tsp tomato puree
1 400g can chopped tomatoes
2 400g cans beans (flageolet, borlotti, cannellini, black eye etc), drained and rinsed
2 tbsp tomato ketchup
Gently cook onion, garlic and bacon in the oil for 3-4 mins until the onions are soft but not coloured.
Add the pimenton, sugar and tomato puree and stir over the heat for 1 min, then add the tomatoes, beans and ketchup, season and add a cup (or half the tomato tin) of water and simmer for 45 mins stirring every so often until the sauce is thick.