Pork and Smoky Beans

A very quick, beautiful and versatile dish that can be served with breakfast, brunch, or as a side for dinner.  If you’re a vegan / vegetarian, just leave out the bacon or add a soy alternative like sgaia.  This recipe is also divine, served crumbled with some feta cheese or with regular cheddar and finished under the grill – totally up to you.

Prep Time: 15 min

Cook time: 20 min

Serves: 4


1 red pepper
2 tbsps oil OR try Jax Food Hax Garlic, Herb & Chilli Oil
4 slices streaky bacon (sliced or diced)
2 spring onions OR 1 onion, sliced
2 cloves garlic, crushed
1 fresh chilli, chopped or 1 tsp chilli flakes – OPTIONAL
1 tsp smoked paprika (or regular if you don’t have smoked)
1 tbsp dried herbs or handful of fresh thyme (more for garnish)
1 tin cannellini beans
1 tin chopped tomatoes
1 tbsp tomato puree
salt and pepper


Rub the pepper in a little oil and either roast in a hot oven until it’s blistered all over or I like to blister mine over an open gas flame (but you have to be careful).

Place in a bowl, cover with glad wrap and leave to sweat for 5 minutes.  Remove from the bowl, peel off the skin, deseed, chop and set aside until ready to use.

Pork and Smoky Beans - Jax Hamilton
Drizzle oil in a frying pan and add the bacon or soy.  Cook until almost crispy, then add the onions, garlic, chilli, paprika and thyme.

Pork and Smoky Beans - Jax Hamilton
Cook until the onions are nice and soft.

Add the beans, tomatoes and puree.  Simmer for 5 minutes then toss through the chopped pepper.

Serve garnished with fresh thyme and if using spring onions, some of the green onion.  This recipe is divine with poached eggs for breakfast or brunch, or for dinner on rice or over mash with sausages.

Jax Says : For a full Mexican experience, use chorizo instead of bacon and add 4 chipotle peppers with the tomatoes.