8 rashers of Dry Cured Hickory Smoked Back bacon
400g tin of chopped tomatoes
4 x 400g tin of cannelloni beans
2 large onions, diced
Knob of grated ginger
3 tbsp of Dijon mustard
Big squirt of tomato paste
2 tbsp of cider vinegar
500ml dry cider
2 tbsp Worcestershire sauce
2 bay leaves
Slosh of cognac
2 tbsp of dark brown sugar
Pepper and salt to season
1. Cut the bacon into small slices about 2cm long and start frying them on a medium heat. Once the bacon begins to turn a little crispy add the diced onions to the pan.
2. At the point that the onions start to turn translucent pour the bottle of cider over the bacon and onions. Rinse the cannelloni beans and add them to the pan. Grate in some fresh ginger, then add the mustard, cider vinegar, Worcestershire sauce, thyme, bay leaves, tomato paste, tinned tomatoes and cognac.
3. Add a tablespoon of dark sugar (it’s easier to add than take away, so wait until the beans have cooked a little longer before adding any more if needed).
4. Cover and cook on a low heat for an hour and a half. Taste and season.