RECIPE BY:

Matt Sinclair

SERVING SIZE:

4 – 6 people

INGREDIENTS :

• 1 Tbsp. Cobram Estate Classic Olive Oil
• 2 tins Coles butter beans
• 1 medium brown onion, finely chopped
• 4 rashers middle bacon, diced
• 1 clove garlic, finely chopped
• 1 tin Ardmona crushed tomatoes
• 2 Tbsp. brown sugar
• 2 Tbsp. KEEN’s Mustard Powder
• 1 Tbsp. smoked paprika
• ¼ cup malt vinegar
• 100ml Massel liquid chicken stock
• Salt + Pepper

METHOD :

• Heat oil in a heavy-based saucepan or deep frypan over a medium-high heat. Fry off bacon and onion, stirring often for approximately 2-3 minutes, until onion is translucent. Add garlic and cook for a further 1 minute. Add tinned tomatoes, stir through and simmer for 1-2 minutes. Add butter beans and stir to combine.
• Add sugar, KEEN’s Mustard Powder, paprika, vinegar, chicken stock and a pinch of salt and pepper. Mix through. Taste and adjust seasoning if required. Reduce to a simmer and cook for a further 7-10 minutes, or until sauce has thickened.
• Serve with buttered toast.