Description
This is one of those proper, slow-cooked comfort dishes that fills the whole kitchen with that sweet smoky smell. It’s rich, a little sticky, and honestly even better the next day.
Ingredients
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- 3 cups dried sugar beans, rinsed
- 1 Tbsp olive oil
- 2 red onions, sliced
- 3 garlic cloves, crushed
- 1 packet streaky bacon, chopped
- 4 to 6 Kassler chops
- 1/2 cup tomato sauce
- 1/2 cup soft brown sugar
- 2 Tbsp golden syrup
- 1/4 cup barbecue sauce
- 1 chicken stock pot
- 1 tsp dried chili flakes
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 red chili, chopped
- Salt and pepper
- Water or stock as needed
Sauce
- 1/2 cup tomato sauce
- 1/2 cup soft brown sugar
- 2 Tbsp golden syrup
- 1/4 cup barbecue sauce
- 1 chicken stock pot (crumble it in)
- 1 tsp dried chili flakes
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 chopped red chili
- Salt and pepper to taste
Instructions
- Cover the 3 cups of dried sugar beans with plenty of water and soak overnight.
- Drain, then add the soaked beans to your pressure cooker and cover with fresh water.
- Cook on low pressure for about 60 minutes until just tender but not falling apart.
- Tip: If your beans are older, they may need a bit longer. You want them soft but still holding shape.
- Heat 1 Tbsp olive oil in a large pan.
- Add the 2 sliced red onions and cook until soft and slightly golden, about 8 to 10 minutes.
- Add the 3 crushed garlic cloves, the chopped streaky bacon packet, and the 4 to 6 kassler chops.
- Fry until the bacon starts to crisp and the kassler browns lightly.
- Add the cooked beans and the onion, bacon, and Kassler mixture together in the pressure cooker.
- Stir in the sauce ingredients as listed above
- Add enough water or stock to just cover the beans. Not drowning, just covered.
- Seal and cook on high pressure for another 60 minutes. Let the pressure release naturally.
- If the sauce feels too thin after cooking, simmer it uncovered for 10 to 15 minutes to thicken it up a bit.
Notes
Created, prepared, tried, and tested by Melanie
