Smoky Cowboy Beans

I knew what I wanted these smoky cowboy beans to taste like before I made them. The thing I had to do was to work out which ingredients it was that I needed to mix together to make something that tasted like I wanted it to. After a few attempts, a bit of this, less of that and more of the other I have cracked it. Wonderfully smoky, sweet and sticky with a few spices and plenty of beans to make something substantial from ingredients you probably already have in your cupboards and fridge. Weeknight cooking at its best.

You will need (for two big bowls):

• 1 can borlotti beans, drained and rinsed
• 1 can black beans, drained and rinsed
• Oil for cooking
• 4 rashers smoked streaky bacon, sliced
• 1 medium onion, finely chopped
• 1 large garlic clove, crushed
• 3 tbsp tomato paste
• 450ml hot water
• 1 1/2 tbsp treacle
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper

Heat a little oil in a large saucepan and add the bacon. Fry until the bacon starts to brown then add in the onion and garlic and continue cooking for around five minutes.

In a bowl mix together the tomato paste, hot water, treacle, paprika, cumin, salt and pepper. Add this to the pan along with the beans. (If you measure out the treacle first then pour over the hot water over the spoon it’s a really good way to get all the treacle off!).

Bring the pan to the boil then reduce to a simmer and leave for 15-20 minutes or until thickened.

I have to say that I prefer a 100% haricot bean version rather than the borlotti and black bean version here; I think it gives a slightly nicer texture but this is still very tasty. I have tried these cowboy beans with warm crusty bread, baked potatoes and rice and it works with all of them. I think this would be amazing in a burrito with some pulled pork too, I think I’ll need to try that. For something that takes hardly any time at all, is really filling and super tasty I don’t think dinners come much better than this.