Smoky Butter Beans
4 – 6 people
- 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
- 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.
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