Baked beans toasted sandwich recipe

INGREDIENTS

• 2 tbsp SpinneysFood Sunflower Oil
• 1 onion, chopped
• 4 garlic cloves, finely chopped
• 6 turkey bacon rashers, chopped
• 1 x 400g can SpinneysFood Organic Chopped Italian Tomatoes
• 2 tbsp SpinneysFood Organic Italian Tomato Paste
• 1 tbsp white grape vinegar
• 2 tbsp demerara sugar
• 2 tbsp maple syrup
• 1 x 400g can haricot beans, drained
• butter, for spreading
• 8 slices SpinneysFood Wholegrain Bread or Energy Bread
• 300g cheddar, grated

METHOD

1. Set a large saucepan with the oil over a medium heat. Fry the onion for 10 minutes, then add the garlic and turkey bacon. Cook for 10 minutes more, stirring often, until the bacon is crisp.
2. Stir in the tomatoes, tomato paste, vinegar, sugar and maple syrup. Season well and add 250ml water. Bring to the boil and simmer for 35-40 minutes, adding more water if needed. Add the haricot beans and keep warm over a low heat.
3. Butter one side of each slice of bread. Arrange half the slices buttered-side down, then divide the beans, reserving some to serve, among them. Sprinkle with cheese, then top with a second slice of bread, buttered-side up.
4. Set a frying pan over a medium-high heat and add 2 sandwiches. Cook for 2-3 minutes on each side, pressing down on the sandwiches with the back of a large spatula, until the bread is toasted and the cheese melted.
5. Repeat the same process for the remaining sandwiches and serve immediately with the extra beans on the side.

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