Ingredients:

  • 225 g streaky bacon, diced small
  • 450 g lean ground beef
  • 1 medium yellow onion, finely diced
  • 1 can (400g / 14 oz) kidney beans, drained and rinsed
  • 1 can (400g / 14 oz) butter beans (or cannellini beans), drained and rinsed
  • 1 large can (415g / 14.6 oz) baked beans in tomato sauce (do not drain)
  • 120 ml tomato ketchup
  • 60 ml molasses (or golden syrup)
  • 60 ml cider vinegar
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons dark brown sugar, packed
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions:

  1. Prep the Bacon: In a large skillet, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set it aside, reserving a small pinch for topping. Keep the rendered fat in the pan.
  2. Sauté Aromatics: Add the diced onion to the bacon fat and cook for 5–7 minutes until translucent and softened.
  3. Brown the Beef: Increase the heat slightly. Add the ground beef to the pan with the onions. Break it up and cook until it is fully browned. Drain off any excess grease, leaving about a tablespoon for flavour.
  4. Build the Sauce: To the beef and onions in the skillet, stir in the ketchup, molasses/syrup, cider vinegar, Worcestershire sauce, brown sugar, Dijon mustard, smoked paprika, salt, and pepper. Stir well and bring the mixture to a gentle simmer.
  5. Add the Beans and Bacon: In a large mixing bowl, gently combine the drained kidney beans, drained butter beans, and the undrained tin of baked beans. Pour the warm beef and sauce mixture over the beans. Stir gently. Pour the entire mixture into a 9x13-inch casserole dish. Stir in the reserved crispy bacon (except for the pinch saved for topping).
  6. Bake: Preheat your oven to 180°C (350°F / Gas Mark 4). Cover the casserole dish loosely with foil and bake for 30 minutes.
  7. Uncover and Finish: Remove the foil, sprinkle the reserved bacon over the top, and continue baking for another 30–45 minutes, or until the sauce is thick, bubbly, and the top begins to caramelise slightly.
  8. Rest: Allow the casserole to rest for 10–15 minutes after removing it from the oven before serving. It will thicken further as it cools.