You’ll Need
2 tins (400g each) baked beans
8 rashers smoked streaky bacon, chopped
1 small onion, finely diced
2 cloves garlic, finely chopped
2 tbsp smoky BBQ sauce
1 tbsp tomato purée
1 tbsp brown sugar
1 tsp wholegrain mustard
1 tsp Worcestershire sauce
1 tsp smoked paprika
½ tsp garlic powder
½ tsp black pepper
1 tbsp butter
Optional but dangerous
Diced jalapeños
Chopped smoked sausage
Crispy onions
Fresh parsley
Cornbread
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 diced onion, garlic and butter, then return to the air fryer for 3 minutes until softened.
Stir in the baked beans, BBQ sauce, tomato purée, brown sugar, wholegrain mustard, Worcestershire sauce,
smoked paprika, garlic powder and black pepper.
Mix thoroughly until everything is evenly combined.
Cook for 15–18 minutes at 190°C, stirring halfway through, until the sauce thickens and the edges begin
bubbling.
For proper pit-bean flavour, increase the temperature to 200°C for the final 3–4 minutes, allowing the bacon
ends and bean sauce around the edges to become dark, sticky and lightly caramelised.
Stir gently, leaving some of the caramelised edges intact.
Finish with crispy onions, parsley or jalapeños if using.
Serve piping hot with ribs, brisket, burgers, sausages or thick slices of cornbread.