Smoky Butter Beans

Smoked Butter Beans recipe - The Cook's Pantry


Matt Sinclair


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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