3- 4 people
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
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.
Hot Smoked Bacon
All our Hot smoked bacon is dry cured with no water added to give a better more flavorsome bacon. Our American style bacon is made from the belly, dry-cured and then hot smoked over beech wood before slicing, to create a crispy style rasher.
A local version of the famous chili sauce made from smoked Jalapeño chilies grown in Chiang Rai.