- 10
- 10 mins
- 85 mins
Ingredients
- 1 tbsp oil
- 300 g/ 10 oz bacon, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced (or 1 1/2 tsp garlic paste)
- 800 g/28oz red kidney or other red beans, drained and rinsed (Note 1)
- 3/4 cup ketchup (Note 2)
- 3/4 cup tomato passata / tomato puree (Note 3)
- 1/2 cup molasses (Note 4)
- 1/4 cup cider vinegar
- 3/4 cup water
- 2 tsp mustard powder (or 1 tbsp Dijon or American mustard)
- 1 tbsp Worcestershire sauce
- 1/2 tsp cayenne pepper
- 1 tsp salt + pepper to taste
Preparation
Step 1
Instructions
Heat oil over medium high heat (can skip oil if bacon is super fatty). Add bacon and cook for 1 1/2 minutes.
Add onion and garlic. Cook for 3 minutes until onion and bacon are golden.
Add remaining ingredients. Stir, bring to simmer, then place lid on.
Then either turn down heat to medium low and cook on the stove for 1 hour, or bake at 180C/350F for 60 minutes (see next step for Slow Cooker & Pressure Cooker).
SLOW COOKER: Reduce water to 1/4 cup, transfer to slow cooker and cook for 6 hours on low.
PRESSURE COOKER: Reduce water to 1/2 cup (stove top) or 1/4 cup (electric) and cook for 45 minutes on high.
The sauce should be thickened (cook with lid off for a bit if not thick enough). Adjust salt and pepper to taste at the end. See notes for serving suggestions!