Hearty Mushroom Baked Beans

2 tbsp olive oil

200 g speck, cut into 1 x 1cm batons

1 onion, diced

2 cloves garlic, crushed

2 g cans cannellini beans

250 g mushrooms, quartered

1 tbsp smoked paprika

700 g passata

½ cup BBQ sauce

Freshly ground cracked pepper

Crunchy or toasted bread, to serve

Heat oil in a large frying pan over high heat. Add the speck and cook, stirring for 2-3. Reduce heat to medium. Add the garlic and onions and cook, stirring until softened.

Add mushrooms to the pan and cook, stirring for 2-3 minutes.

Strain excess liquid from the cannellini beans and rinse under cold running water. Add cannellini beans to the pan and cook, stirring for 3-4 minutes.

Add the smoked paprika. Stir to combine and cook for 1 minute.

Add passata and BBQ sauce. Stir to combine then reduce heat to low and simmer for 10 minutes.

Season to taste with freshly ground black pepper.

Serve with bread.

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