This one-pot recipe is perfect for Bonfire night



Serves 4


6-8 thickly cut rashers of bacon, roughly chopped

1 or 2 tsp vegetable oil

1 onion, chopped

2 carrots, diced

1 stick celery, chopped

1 clove garlic, crushed or finely chopped

½ tsp dried mixed herbs

½ tsp paprika

1 red pepper, diced

1 tin or carton of diced tomatoes

1 x 410g tin Branston Baked Beans


1. Fry the bacon in 1 teaspoon of oil in a large pot until crispy and golden, then set aside on a plate.

2. Add the remaining oil to the pan and sauté the onion, carrot and celery for 4-5 minutes over a medium heat, without browning.

3. Stir in the garlic, herbs, paprika and red pepper and cook for a further 2 minutes.

4. Add the chopped tomatoes and &12; cup water and simmer for 10 minutes until the carrots are tender.

5. Now add the bacon and Branston Baked Beans and cook for a few minutes until the beans are heated through. Serve with chunks of crusty bread to mop up any sauce.

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