Ingredients:

  • 2 x 14.5 oz tins Canned Baked Beans
  • 4 oz Smoked Bacon Lardons (or smoked pancetta)
  • 1/2 medium Yellow Onion, finely diced
  • 2 large Garlic Cloves, minced
  • 2 Tbsp Dark Brown Sugar, packed
  • 1 Tbsp Black Treacle or Molasses
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp Dijon or English Mustard
  • 1 tsp Worcestershire Sauce
  • 1 tsp Smoked Paprika
  • Salt and Freshly Ground Black Pepper, To taste

Instructions:

  1. Render the Bacon: Place a heavy-bottomed saucepan or Dutch oven over medium heat. Add the bacon lardons and cook slowly until the fat has rendered and the bacon is crispy. Remove the bacon pieces with a slotted spoon and reserve them, leaving the fat in the pan.
  2. Sauté Aromatics: Reduce the heat slightly (medium-low). Add the diced onion to the bacon fat and sauté gently for 5–7 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  3. Build the Sauce Base: Add the smoked paprika and mustard to the onion/garlic mixture. Cook, stirring constantly, for 30 seconds to wake up the spices. Stir in the brown sugar, treacle/molasses, apple cider vinegar, and Worcestershire sauce. Bring the mixture to a gentle bubble, stirring until the sugar is dissolved.
  4. Simmer Slow: Pour the contents of both cans of baked beans directly into the Dutch oven. Stir well to fully incorporate the new sauce base. Bring the mixture up to a gentle simmer, reduce the heat to the lowest setting possible, and let it simmer for 45–60 minutes, stirring every 15 minutes to prevent sticking. The sauce will gradually thicken and deepen in colour.
  5. Finish and Serve: After simmering, the sauce should cling thickly to the beans. Stir in the reserved crispy bacon pieces. Taste the beans and adjust seasoning with salt, pepper, or a small splash more vinegar if needed for brightness. Remove from heat and let the beans rest for 5–10 minutes before serving.