It’s funny how you can forget about recipes over the years and this is one of those which my mum always used to make which I had completely forgotten about until recently – I think it started off life as a bacon recipe card. I have made a few tweaks to this Mexican style dish, including adding baked beans instead of mixed beans which gives it greater “kid appeal” and also makes for a better sauce. The chillies in the dish give a gentle warmth that won’t put children off but if you wanted to pep things up then you could always add some of the chilli seeds!
Since re-discovering this dish we have had it almost every week as it is so quick and easy and relies on store-cupboard ingredients, bacon and a green pepper which most of us have in our fridges! I also keep a stock of fresh chillies in my freezer as they are so easy to use from frozen and can often be found reduced in the vegetable aisle!
Having a dish that the whole family likes is a real bonus as my family seem to have quite different tastes! This is my new fall back dish for when I haven’t had time to plan the evening meal and I need dinner in a hurry. I do hope you try my Spicy Bacon and Baked Bean Casserole as I’m sure you’ll be making it again and again like me!
- 1 Large onion, finely chopped
- 1 Green pepper, diced
- 3 Mixed chilli peppers, de-seeded and finely chopped
- 1 tbsp Rapeseed oil
- 210g Unsmoked back bacon, chopped
- 400g Tin chopped tomatoes
- 400g Tin baked beans
- Freshly ground pepper
- 75g Mature Cheddar, grated
- Fry the onion, green pepper and chillies in oil on a medium heat for about 8 minutes until softened.
- Add the bacon and fry until cooked.
- Add the tomatoes and baked beans, cover and simmer gently for 5 minutes.
- Season with pepper.
- Transfer to an oven proof dish, sprinkle with grated Cheddar and brown under a grill.
- Serve with rice.
This recipe for Spicy Bacon & Bake Bean Casserole was previously published on Great British Chefs!