Beer & Bacon Beans

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Step 1.

Chop up your bacon, whack it in a non-stick frying pan and cook until crispy.

Step 2.

Finely chop your garlic, onion and pepper then add it to the bacony pan, followed by your oregano, cumin and chilli flakes, then give it a good stir.

Step 3.

Once the onion starts to become translucent, add your brown sugar and mix it in.

Step 4.

At this point, pour in 400ml of your chosen beer.

Step 5.

Rinse and drain your kidney beans, then toss them through the dish and leave to simmer for 15 minutes until most of the beer has evaporated and the beans are soft.

Step 6.

Finely chop your coriander and add it to the dish (saving some for garnish) with a pinch of salt and pepper.

Step 7.

Slice and toast your sourdough, then spread it with butter.

Step 8.

Load your delicious sauce onto a hot slice of your crunchy toast, then scatter with your leftover coriander and a drizzle of olive oil. Tuck in!

We used corona in this one but you can use any beer you’ve got lying around.

1 Sourdough Loaf
400g Smoked Bacon Lardons
3 Cloves of Garlic
2 Onions
1 Red Pepper
1 Tsp Cumin
1 Tsp Oregano
1 Tsp Chilli Flakes
1 Heaped Tsp Brown Sugar
1 1/2 Bottles of Beer (we use Corona)
800g Red Kidney Beans
Bunch of Coriander
Knob of Butter
Olive Oil