Alida Ryder’s Sweet & Smoky Cowboy Beans
If you want robust food, in colour, in aroma, in flavour and a dish that makes you think “remember when we had that…”, you turn to the Queen of the Pretoria kitchen, Alida Ryder. You will always be rewarded.
Preparation time – 5 minutes
Cook time – 30 minutes
Total time – 35 minutes
1 onion, finely chopped
250g streaky bacon, finely chopped
2 garlic cloves, crushed
1 teaspoon smoked paprika
2x 400g cans Cannelini beans, drained
1 cup tomato passata/puree
½ cup tomato ketchup
¾ cup beef stock
2 tablespoons Worcestershire sauce
2 tablespoons Balsamic vinegar
½ cup soft brown sugar
salt & pepper to taste
In a large pan/skillet, fry the onion and bacon until golden brown and fragrant.
Add the garlic and smoked paprika and fry for another 30 seconds then add the drained beans.
Pour in the remaining ingredients.
Lower the heat and allow to simmer gently for 30 minutes, topping up with beef stock/water as needed to ensure the beans don’t dry out and burn.
When the sauce is thick and deep red, season to taste then serve.
Michael’s wine recommendation – CLICK HERE