This month's free sample is a smoky bean recipe, gently spiced with sweet smoked paprika, cumin and a pinch of oak smoked cracked black pepper for a mild and gently warming autumnal heat. It's a very easy and comforting dish that's fantastic with jacket potatoes or on toast, with some grated cheese on top!  

BONFIRE BEANS BLEND (1 portion = 1 ½ tbsp): chipotle chilli, smoked pepper, ancho chilli, smoked paprika, pasilla chilli, cumin, Mexican oregano, garlic, paprika, coriander, coriander leaf,  cinnamon, allspice, green bell pepper, onion, thyme, hatch chile, bay, CELERY, black pepper, yellow MUSTARD, sugar, salt, guajillo chilli, red bell pepper

May contain SESAME. Allergens are listed in CAPITALS

Bonfire Baked Beans Recipe:

You Need:

• 2 x 400g tins of beans (any type such as cannellini, borlotti, butter beans etc) including all the liquid from the tins
• 2 rashers of bacon (any type) or use veggie bacon - thinly sliced
• 1 small onion - finely chopped
• 3 tbsp tomato ketchup
• 2 tbsp tomato puree
• 3 tbsp soy sauce (any type)
• 2 tbsp vinegar (white wine or cider vinegar is best)
• 1 tsp sugar
• Jacket potatoes or buttered toast and grated cheese to serve (optional)

Method:

• Preheat the oven to 200°C/gas mark 6
• In a deep casserole dish, roast the onion and bacon in 2 tbsp oil for 15 minutes or until the onion is beginning to brown around the edges
• Stir in the beans (including all the liquid from the tins), ketchup, tomato puree, soy sauce, vinegar, sugar, BONFIRE BEANS BLEND and ¼ tsp salt
• Cover and bake (stirring occasionally and adding an extra splash of water if it needs it) for 40 minutes or until the beans are soft, then uncover and bake for 10 minutes or until the sauce is rich and thick
• Serve on jacket potatoes or buttered toast, with grated cheese (if using) on top