Ingredients

3 tbsp olive oil

3 medium onions, chopped

4 cloves garlic, chopped

2 tsp paprika

1/2 tsp ground cloves

3 heaped tbsp tomato ketchup

250 ml passata

300 ml water

200g smoked bacon, chopped

2 cans haricot beans, rinsed and drained

1 tbsp Worcestershire sauce

Preparation

Heat the oil in a large paella pan. Add the onions and garlic and fry until soft and golden. Sprinkle over the paprika and ground cloves and cook for 1 minute then stir through the ketchup.
Add the passata and water and bring to the boil. Simmer for about 10 minutes before liquidizing until smooth.
Add the beans, smoked bacon, Worcestershire sauce and sugar to the tomato sauce. Season with salt. Stir well and bring back to the boil.

Cover with foil and cook on the hob or barbecue for 1 hour 30 minutes. Stir in some boiling water before serving if the beans are a bit dry.