POSH BEANS ON TOAST

TAKES 2 HRS 20 MINS SERVES 4

1tbsp oil 120g chorizo, diced

1 onion, finely sliced 2 x 400g cans mixed beans, drained 50g brown sugar

1tbsp black treacle 1tbsp English mustard ½tsp smoked paprika 400g can chopped tomatoes 500ml beef stock Crusty bread, toasted, to serve

Parsley and sliced green chilli, to serve

1

Heat the oven to 180C/gas 4. Heat the oil in a large ovenproof pan and cook the chorizo and onion for 5 mins.

2

Stir through the beans, sugar, treacle, mustard, paprika and tomatoes. Pour over the stock then cover with a lid.

3

Transfer to the oven and cook for

2 hrs until the beans are soft and the sauce has thickened. Serve the beans on slices of toast. Sprinkle over a little parsley and green chilli.

FORGET TINNED BEANS, MAKE IN ADVANCE AND STORE IN PORTIONS IN THE FREEZER, THENSIMPLY THAW AND REHEAT