Texan Baked Beans

Ingredients

• 200g bacon rashes, diced

• 200 g dried beans (soaked for 24 hours & pre cooked for 20 minutes)

• 1 stick celery, diced 

• 1 carrot, diced 

• ½ white onion diced

• 1 green chilli

• 3 cloves garlic

• ½ white onion

• 3 bay leaves

• 1 tablespoon smoked paprika

• 1 tablespoon dried ancho chilli

• 1 tablespoon mulato chilli

• 1 tablespoon coconut sugar

• 1 tablespoon cumin

• 1 tablespoon coriander

• 1 tablespoon cayenne pepper

• 3 tablespoons maple syrup

• 3 tablespoons hot chilli sauce

• 3 tablespoons BBQ sauce

• 1 tablespoon apple cider

• 3 tablespoons tomato sauce (ketchup)

• 700ml passata

• 100g butter

• 1 tablespoon salt

• ½ tablespoon pepper

• ¼ cup extra virgin olive oil

• Fresh parsley or spring onions

• Sourdough bread

Method

1. Slice the bacon into strips, keeping the fatty portions attached.

2. Heat a pan over medium–high heat. Add the bacon and rind to the dry pan and allow the fat to render.

3. Once the bacon begins to sizzle and release its fat, reduce the heat slightly.

4. Prepare the vegetables: finely dice the onion and carrot (a classic mirepoix base). Add them to the pan with the bacon and cook until they begin to soften.

5. Slice a fresh green chilli and add it to the pan for heat. Adjust the amount of chilli to your spice preference.

6. Add fresh bay leaves to the pan for aroma.

7. Crush fresh garlic cloves and roughly chop them. Add the garlic to the pan and cook until fragrant.

8. Add your spice blend: smoked paprika, dried chilli, ancho chilli, ground spices (such as cumin and coriander), coconut sugar, and black pepper. Stir to coat the vegetables and bacon, allowing the spices to toast lightly.

9. If the mixture seems dry, add a splash of extra-virgin olive oil to help the spices bloom and combine.

10. Add flavourings to build the sauce: hot Mexican-style chilli sauce, maple syrup, barbecue sauce, apple cider vinegar, tomato sauce (ketchup), tomato paste (or tinned tomatoes, passata)

11. Stir everything together and allow the mixture to simmer briefly so the flavours meld.

12. Add the beans to the pan (any canned beans work well). Stir them through the spiced bacon mixture, ensuring they are fully coated.

13. Reduce the heat and simmer until the beans are cooked through and the sauce is rich and thick.

14. Taste and adjust seasoning, adding more chilli, sweetness, or vinegar as desired.

15. Serve hot — ideal straight from the pan for a late-night snack with toasted sourdough bread.