Home-made Baked Beans

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Ingredients

2 teaspoons Beerenberg Extra Virgin Olive Oil
1 large brown onion, chopped
2 garlic cloves, crushed
250 grams rindless shortcut bacon, chopped
2 x 400 gram cans cannellini beans, drained and rinsed
400 gram can diced tomatoes
2 teaspoons dried oregano
2 tablespoons Beerenberg Molasses
1 tablespoon Beerenberg Bavarian Mustard
1 tablespoon Beerenberg Worcestershire Sauce
2 tablespoons brown sugar
½ cup cold water
2 tablespoons finely chopped parsley
Beerenberg Australian Extra Virgin Olive Oil, extra.

Method

Heat oil in a heavy-based saucepan over medium-high heat.

Cook onion, garlic and bacon for three to four minutes or until softened. Add beans, canned tomatoes, oregano, the Beerenberg Molasses, Bavarian Mustard and the Worcestershire Sauce, and sugar and water.
Bring to a simmer, stirring often so it doesn’t catch on the bottom. Simmer for 30-40 mins, until the sauce slightly thickens.

Top with parsley and drizzle with a little more olive oil.  Serve with crusty bread.

Recipe by Michelle Campbell from The Table restaurant in Stirling, South Australia.