Quick Boston baked beans

SERVES 4

Ingredients

• 2 tsp olive oil

• 3 rashers rindless bacon, chopped

• 1 small brown onion, finely chopped

• 2 garlic cloves, crushed

• 1 tsp hot paprika

• Mutti Polpa Finely Chopped Tomatoes 400g

• 2 tsp brown sugar

• 1 tbsp Mutti Double Concentrate Tomato Paste

• 2 x 400g cans borlotti beans, drained, rinsed

• 4 wholegrain English muffins

• 1 tbsp butter, softened

• 2 tbsp flat-leaf parsley leaves

Method

Step 1

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.

Step 2

Add onion to frying pan. Cook, stirring, for 3 minutes or until onion is tender and light golden. Add garlic and paprika. Cook, stirring, for 1 minute.

Step 3

Return bacon to frying pan. Add the tomatoes, sugar, tomato paste and beans. Cook, stirring often, for 5 minutes or until heated through. Season with salt and pepper.

Step 4

Split muffins and toast. Spread with butter. Place on serving plates. Spoon over baked beans. Sprinkle with parsley. Serve.