Boston beans on rye

Boston beans on rye

By
From
Three Sisters Bake
Serves
4
Photographer
Helen Cathcart

Boston beans started off on our Soul BBQ menu at Three Sisters Bake, but have become a real firm favourite on the brunch menu specials, too. The pancetta gives this dish just an edge of smokiness, but you can skip it for a veggie alternative. This won’t come as a surprise: we urge you to try it topped with mature Scottish Cheddar for the classic, fantastic cheesy beano! - Gillian

Ingredients

Quantity Ingredient
1 teaspoon vegetable oil
100g smoked pancetta, cubed
1 white onion, diced
1 garlic clove, crushed
1 stick celery, diced
1 green pepper, halved, stalk removed, seeded and diced
120g soft, dark brown sugar
400g chopped tomatoes
1 teaspoon smoked paprika
1 teaspoon ground cumin
pinch chinese five spice
3 cloves
2 x 400g cannellini beans, drained and rinsed
pinch salt
pinch cracked black pepper
4 slices Rye and raisin bread

Method

  1. Heat the oil in a heavy-based pan on a high heat. Add the pancetta and fry for 5 minutes until it is crispy. Add the onion, garlic, celery and green pepper and fry, stirring continually, until the vegetables are soft but not browned. Add the sugar, chopped tomatoes and spices.
  2. Turn the heat down and simmer for 10 minutes, or until the mixture has reduced by a third. Add the cannellini beans and season to taste.
  3. Toast the bread, top it with the beans and serve straight away.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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