Cowboy BBQ Beans

Add a touch more oil to the pan if necessary, then add the sage, rosemary and thyme. Cook for a second or two, before adding the onions. Allow the onions to soften for a little while, before adding the minced garlic. Cook for another minute or two.

Add your BBQ seasoning and stir to coat all the onions. Cook out the spices for a couple of minutes, stirring every now and again so it doesn’t catch. Add a splash each of cider vinegar, soy and Worcestershire sauce. Add the drained beans and stir everything together to coat the beans in the spices.

Stir through the passata, rinse out the carton with a little water and add this to the pan too.

Add the honey, bring to a simmer and cover the pan with a lid.

Roughly chop the chipolatas and bacon, add to the pan and stir through the beans. Cook the beans gently until the sauce starts to thicken and coats the back of a spoon.

If you’re using a Swedish Torch Candle, you may need to use a tripod at this point to move your dutch oven a little higher over the heat if it’s a little too fierce.

If you are including eggs, use a ladle to make four small wells in the beans, gently cracking an egg into each. Place the lid back on and cook for 6-8 minutes, until the whites are cooked through but the yolks are still runny. Whilst the eggs are cooking toast some slices of sourdough to accompany your breakfast.