Serves: 4-6

Prep Time: 15 mins

Cooking Time: 30 mins




1 chopped onion

2 cloves garlic

1 red chilli chopped

Tin washed drained cannellini beans

Tin washed drained kidney beans

Tin washed, drained borlotti beans

2 chopped peaches

250g thick cut pancetta pieces


200g tomato ketchup

75g black treacle

1 tbsp. smoked paprika

50g soft dark brown sugar

75ml smoky bourbon

25ml balsamic vinegar

50ml maple syrup


4 thick slices rye bread, griddled

150g butter


Grated mature cheddar to serve



  1. Fry 250g thick cut pancetta for 6-8mins. Remove from the pancetta from the pan and set aside.
  2. In the leftover pancetta fat, fry 1 chopped onion, 2 cloves of garlic and 1 red chilli for 5 minutes.
  3. Add the 1 tin each of drained cannellini beans, kidney beans and borlotti beans.
  4. Mix together 200g tomato ketchup, 75g black treacle, 1 tbsp. smoked paprika, 50g soft dark brown sugar, 75ml smoky bourbon, 25ml balsamic vinegar and 50ml maple syrup.
  5. Add the sauce to the pan along with the pancetta and 2 chopped peaches.
  6. Simmer the beans for 20 minutes.
  7. Serve on the buttered rye toast, topped with grated mature cheddar.





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