Smoky Molasses Baked Bean Casserole with Bacon and Sage

⏱ 85 min · Serves 6

A deep, sticky pot of beans slow-baked until the sauce turns glossy and the top catches in the oven. Molasses and smoked paprika do the heavy lifting, bacon adds salt and crackle, and a scatter of sage keeps it from being too sweet. Perfect with a hunk of buttered bread or piled onto a jacket potato.

Per serving: 320 kcal · 13.0g protein · 41.0g carbs · 11.0g fat

Ingredients

• 6 rashers smoked streaky bacon, chopped
• 1 tbsp olive oil
• 2 onions, finely diced
• 3 garlic cloves, crushed
• 1 red pepper, diced
• 2 x 400g tins haricot or cannellini beans, drained and rinsed
• 1 x 400g tin chopped tomatoes
• 3 tbsp tomato purée
• 2 tbsp black treacle or molasses
• 2 tbsp dark brown sugar
• 1 tbsp Dijon mustard
• 2 tbsp cider vinegar
• 1 tbsp Worcestershire sauce
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 250ml chicken or vegetable stock
• 1 tbsp chopped fresh sage (or 1 tsp dried)
• Salt and black pepper
• 25g fresh breadcrumbs (optional, for the top)

Method

1. Heat the oven to 180C fan / 200C conventional / gas 6.
2. In a large ovenproof casserole or deep frying pan, fry the bacon in the olive oil over medium heat for 5-6 minutes until the fat has rendered and the edges are crisp. Lift out half the bacon with a slotted spoon and set aside for the topping.
3. Add the onions and red pepper to the pan and cook for 8 minutes until softened, then stir in the garlic and cook 1 minute more.
4. Stir in the tomato purée, smoked paprika and oregano and fry for 1 minute to toast the spices.
5. Add the chopped tomatoes, treacle, brown sugar, mustard, vinegar, Worcestershire sauce and stock. Bring to a simmer and cook 5 minutes, stirring, until slightly thickened.
6. Tip in the drained beans and the sage, season well with salt and pepper, and stir gently so the beans stay whole. If your pan isn't ovenproof, transfer everything to a baking dish now.
7. Scatter over the reserved bacon and the breadcrumbs, if using. Bake uncovered for 45-50 minutes, until the sauce is thick, dark and bubbling at the edges and the top is patchy-brown.
8. Rest for 10 minutes before serving — the sauce tightens as it cools. Great with crusty bread, cornbread or a baked potato.