Quick Boston Baked Beans - cooking recipe

Ingredients

2 teaspoons olive oil
3 slices bacon (rashers rindless, chopped)
1 small brown onion (brown small, finely chopped)
2 garlic cloves (crushed or minced)
1 teaspoon hot paprika (hot)
400 g diced tomatoes (canned diced)
2 teaspoons brown sugar
1 tablespoon tomato paste
2 (400 g) borlotti beans (canned, drained and rinsed)
4 English muffins (wholegrain recommended)
1 tablespoon butter (softened)
2 tablespoons flat leaf parsley (flat leaf leaves)

Preparation

Heat oil in a deep non-stick frying pan over medium heat.
Add bacon and cook for 4 to 5 minutes or until crisp. Remove bacon from pan using a slotted spoon and set aside.
Add onion to frying pan, cook stirring for 3 minutes or until onion is tender and light golden, add garlic and paprika continue to cook stirring for 1 minute.
Return bacon to frying pan and add the tomatoes, sugar, tomato paste and beans. Cook stirring often for 5 minutes or until heated through.
Season with salt and pepper.
Split muffins and toast. Spread with butter.
Place on serving plates and spoon baked beans over the muffins and sprinkle with parsley.