Ingredients
-
2 teaspoons olive oil
-
3 slices bacon (rashers rindless, chopped)
-
1 small brown onion (brown small, finely chopped)
-
2 garlic cloves (crushed or minced)
-
1 teaspoon hot paprika (hot)
-
400 g diced tomatoes (canned diced)
-
2 teaspoons brown sugar
-
1 tablespoon tomato paste
-
2 (400 g) borlotti beans (canned, drained and rinsed)
-
4 English muffins (wholegrain recommended)
-
1 tablespoon butter (softened)
-
2 tablespoons flat leaf parsley (flat leaf leaves)
Instructions
- Heat oil in a deep non-stick frying pan over medium heat.
- Add bacon and cook for 4 to 5 minutes or until crisp. Remove bacon from pan using a slotted spoon and set aside.
- Add onion to frying pan, cook stirring for 3 minutes or until onion is tender and light golden, add garlic and paprika continue to cook stirring for 1 minute.
- Return bacon to frying pan and add the tomatoes, sugar, tomato paste and beans. Cook stirring often for 5 minutes or until heated through.
- Season with salt and pepper.
- Split muffins and toast. Spread with butter.
- Place on serving plates and spoon baked beans over the muffins and sprinkle with parsley.