Barbecue Beans with Mashed Potato Topping

• onion↗1

  finely chopped

• celery↗1

  stem, finely chopped

• vegetable oil↗1 tbsp
• bacon↗50 g

  thinly sliced

• garlic↗1

  pressed

• canned diced tomatoes↗400 g
• tomato puree↗2 tsp
• black molasses↗1 tsp

  or brown sugar

• sweet vinegar↗1 tbsp
• canned white beans400 g

  drained, rinsed

• potatoes↗300 g

  peeled and diced

• milk↗2 tbsp
• cream cheese↗1 tbsp

Step-by-step instructions

1. 1

   Heat a skillet with vegetable oil, add the finely chopped onion and celery, sauté for 10 minutes until the vegetables become translucent.

2. 2

   Add the thinly sliced bacon and cook for another 3 minutes until it browns.

3. 3

   Stir in the pressed garlic and cook for 30 seconds, stirring constantly.

4. 4

   Pour in the canned diced tomatoes, add the tomato puree, black molasses (or brown sugar) and sweet vinegar, and mix.

5. 5

   Simmer over high heat for 5–10 minutes, stirring frequently, until the sauce thickens.

6. 6

   Gently fold in the drained and rinsed white beans, cook for 2–3 minutes over medium heat until the beans are heated through.

7. 7

   Meanwhile, prepare the mash: boil the potatoes in salted water for 15 minutes until tender, then drain.

8. 8

   Mash the potatoes with milk, cream cheese and a pinch of salt until you obtain a smooth creamy mixture.

9. 9

   Divide the bean mixture into two microwave‑safe bowls, filling them about three‑quarters full.

10. 10

    Generously spread the mashed potatoes on top, smoothing with a spoon.

11. 11

    Cool the dish until it becomes slightly warm, or freeze for up to a month.

12. 12

    Place a small plate in the center of each bowl and microwave on high power for 3 minutes until heated through.