You’ll Need
For the Bean Tray
2 x 400g tins baked beans
8 rashers smoked streaky bacon, chopped
1 small onion, finely diced
2 cloves garlic, crushed
3 tbsp smoky BBQ sauce
2 tbsp bourbon
1 tbsp tomato purée
1 tbsp brown sugar
1 tsp Worcestershire sauce
1 tsp smoked paprika
½ tsp garlic powder
½ tsp cracked black pepper
1 tbsp butter
To Finish
Fresh parsley, chopped
Crispy bacon crumble
Optional but dangerous
Jalapeño slices
Crispy onions
Cornbread
Pickled jalapeños
Extra BBQ sauce
Method
Preheat your air fryer to 190°C.
Place the chopped bacon into a foil tray or heatproof dish and cook for 6–8 minutes, stirring once, until it
begins to crisp.
Add the butter, onion and garlic and cook for another 3–4 minutes until softened.
Stir in the baked beans, BBQ sauce, bourbon, tomato purée, brown sugar, Worcestershire sauce, smoked
paprika, garlic powder and cracked black pepper.
Mix thoroughly until everything is evenly combined.
Air fry for 15–18 minutes, stirring halfway through, until the beans are thick and bubbling.
Increase the temperature to 200°C for the final 3–4 minutes, allowing the sauce around the edges to become
dark, sticky and beautifully caramelised.
Scatter over the crispy bacon crumble and chopped parsley.
Finish with jalapeños, crispy onions or an extra drizzle of BBQ sauce if using.
Serve piping hot beside brisket, ribs, burgers, smoked sausages or thick slices of buttered cornbread.