Serve :
3- 4 people

Cooking time :
60 Mins

Prep time :
15 Mins

Course :

Detail :

A great addition to any BBQ or just as a side to breakfast, lunch or dinner. Even better when cooked in a cast iron pot over a fire, but still great on a stove top. Feel free to add some spice to this with some chilli. Some Chipotle in with this is perfect.


Dried white beans, 500g

Olive oil, 3 tbsp

Sloane’s Hot Smoked Bacon 250g, diced

Onion, 1 chopped

Garlic, 4 cloves, chopped

Passata, 1 jar (700ml)

Soft dark brown sugar 80g

Red wine vinegar 100ml

Smoked Paprika, 3 tsp

Chipotle Thaibasco, 50ml

Oregano, 2 tsp

Water 500ml

Salt and pepper to taste


  • The night before, cover the white beans in cold water and soak overnight.
  • After the beans have soaked, drain and put them in a large saucepan.
  • Cover them with water and bring to the boil.
  • Drain the beans again and return to the pan.
  • Cover with fresh water and bring back to the boil.
  • Reduce the heat and simmer, uncovered, for about 1 hour until the beans are just tender.
  • Top up with extra boiling water, if needed. Drain the beans and set aside.
  • Heat the oil in a large saucepan over a medium heat.
  • Add the onion and garlic to the pan and continue stirring for 3-5 minutes until the onion is softened. Add the bacon and fry, stirring, for about 5 minutes until it is crisp and the fat has come out.
  • Add the passata, sugar, vinegar, spices and water and bring to the boil, stirring to dissolve the sugar.
  • Add the beans, reduce the heat to very low and simmer, uncovered, for 1½-2 hours until the sauce is thick and the beans are soft.
  • Season with salt & pepper.