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BBQ beans with mashed potato tops


1. Soften onion and celery in a pan with oil for 10 mins. Add bacon, then
fry for 3 mins, until beginning to brown. Add garlic, then cook for 30
secs. Pour in tomatoes and stir through tomato purée, treacle or sugar
and vinegar. Simmer over a high heat until thickened, between 5-10
mins, stirring often to make sure mixture doesn’t catch. Gently stir
beans through, then cook for a further 2-3 mins on medium heat, until
heated through.

2. Meanwhile, make mash. Boil potatoes until tender, about 15 mins,
then drain. Mash with milk, cheese and seasoning.

3. Fill 2 small microwave-safe bowls three-quarters full with bean mixture. Add a
generous dollop of mash to the top, smooth over with a spoon. Chill when
cool (or freeze for up to a month at this stage). Place a small plate on top
of the dish, then microwave on High for 3 mins or until piping hot.


1 onion, finely chopped

1 celery stick, finely chopped

1 tbsp vegetable oil

50g bacon, thinly chopped

1 garlic clove, crushed

400g can chopped tomatoes

2 tsp tomato purée

1 tsp treacle or brown sugar

1 tbsp malt vinegar

400g can haricot beans, drained,

For the mash: (or use leftover

300g potato, peeled and cubed

2 tbsp milk

1 tbsp cream cheese

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