Cheesy bonfire bread
Best eaten fresh, this savoury bread can also be made ahead and frozen – perfect for Bonfire Night
BBQ bacon beans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 2 tsp olive oil
- 2 celerysticks
- 1 small onion
- 1small red pepperdeseeded
- 8rashers rindless streaky baconchopped
- 1 garlic clovecrushed
- 1 tsp mild chilli powder
- 500g carton passata
- 3 tbsp maple syrup
- 1 tbsp Worcestershire sauce
- 410g can borlotti bean
- 410g can cannellini bean
Nutrition: per serving
- kcal204
- fat7glow
- saturates2g
- carbs27g
- sugars2g
- fibre5g
- protein11g
- salt1.78g
Method
step 1
Heat the olive oil in a large pan. Finely chop the celery sticks, onion and red pepper and gently fry until soft, about 10 mins. Set the softened veg aside and fry the bacon in the same pan until golden and crisp. Tip in the garlic clove and chilli powder and cook for 1 min.
step 2
Pour in passata, maple syrup, Worcestershire sauce and the softened veg and stir well.
step 3
Rinse and drain the borlotti beans and cannellini beans. Tip into the pan, bring to the boil and simmer for 10 mins. Season to taste and serve with jacket potatoes.
