Pork and bean stew

    Kidney beans, butter beans and baked beans with sausages are baked with bacon, treacle and brown sugar for a sweet and savoury bean stew or topping for jacket potatoes. Feel free to experiment and try whatever kind of beans you like!

    1 person made this

    Serves: 16 

    • 1 (400g) tin kidney beans, drained
    • 2 (400g) tins butter beans, drained
    • 1 (400g) tin beans with pork sausages
    • 225g bacon, cut into small pieces
    • 1 large onion, chopped
    • 2 cloves garlic, chopped
    • 100g dark brown sugar
    • 120ml tomato ketchup
    • 120ml vinegar
    • 4 tablespoons treacle
    • 1 teaspoon ground mustard

    Prep:15min  ›  Cook:1hr45min  ›  Ready in:2hr 

    1. Preheat oven to 180 C / Gas 4.
    2. Place kidney beans, butter beans and beans with pork sausages in a casserole dish.
    3. Heat a saucepan over medium heat; cook and stir bacon, onion and garlic until bacon is browned, about 10 minutes. Pour off excess fat.
    4. Whisk brown sugar, ketchup, vinegar, treacle and mustard into bacon mixture; simmer until cooked through, about 20 minutes. Pour sauce over beans in the casserole dish.
    5. Bake in the preheated oven until bubbling, 1 hour 15 minutes.

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