Smoky Bacon Beans on Fried Bread

Recipe

A twist on a British comfort classic – beans on toast made with a different flavour profile. A quick and easy meal made with mostly pantry ingredients.

Serves: 4 people   |   Cooking time:  25 minutes

British   |   Main  

  

Ingredients

• 2 Red Onions
• 40 ml Apple Cider Vinegar
• 4 Garlic Cloves
• 200 g Bacon Lardons
• 40 ml Olive Oil
• 4 Slices Bread
• 2 tsp Smoked Paprika
• 1 Dried Bay Leaf
• 3 x 400g Cans Cooked Black Beans
• Sugar

  

Method

1. Thinly slice ½ the onions then toss with the vinegar, a pinch of sugar and a little salt. Set aside. Mince the garlic and finely dice the remaining onion.
2. Heat a frying pan over a medium heat. Add the lardons with a drizzle of olive oil and cook until golden brown and crispy. Transfer to a plate, leaving the fat in the pan. Pour the olive oil (the full quantity listed in the ingredients list) into the pan and fry the bread in batches until golden on both sides. Transfer the fried bread to serving plates.
3. Add the diced onion and garlic to the pan and stir-fry for 6-8 mins until soft. Stir in the smoked paprika and bay leaf, then return the lardons to the pan. Pour in the black beans with their liquid and bring to a gentle simmer. Cook, stirring occasionally, for 4-5 mins until thickened. Season with salt and plenty of black pepper.
4. Spoon the beans over the fried bread and top with the pickled onions and a splash of the pickle juice.