Ingredients

The following ingredients have 10 Servings
  • 1 tbsp oil
  • 150g/ 5 oz bacon (, chopped)
  • 1 medium onion (, finely chopped)
  • 3 cloves garlic (, minced (or 1 1/2 tsp garlic paste))
  • 3 x 400g / 14oz cans red kidney or other beans, drained and rinsed ((Note 1))
  • 3/4 cup ketchup ((Note 2))
  • 3/4 cup tomato passata / US tomato puree ((Note 3))
  • 1/4 cup molasses ((Note 4))
  • 2 tbsp cider vinegar
  • 3/4 cup water
  • 2 tsp mustard powder ((or 1 tbsp Dijon or American mustard))
  • 1 1/2 tsp Worcestershire sauce
  • 1/2 tsp cayenne pepper
  • 3/4 tsp EACH salt & pepper (, plus more to taste)

Instruction

  • Heat oil over high heat (can skip oil if bacon is super fatty). Add bacon and cook for 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 (simmering gently) and cook on the stove for 1 hour, stirring every now and then so the bottom doesn't catch. OR bake at 160°C/325°F for 60 minutes.
  • SLOW COOKER option: Reduce water to 1/4 cup, transfer to slow cooker and cook for 6 hours on low. 
  • The sauce should be thickened (cook with lid off for a bit if not thick enough) and glossy. Adjust salt and pepper to taste at the end. See notes for serving suggestions!