Bacon and Boston Bean Loaded Sweet Potato Jacky-P

Meanwhile, halve, peel and thinly slice the red onion as thinly as you can.

Peel and grate the garlic (or use a garlic press).

Drain and rinse the mixed beans in a sieve. 

Pop half the sliced onion into a small bowl with the cider vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together, then set aside.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the remaining red onion and bacon lards to the pan and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. Next, stir in the garlic and cook for 1 min.

Add the mixed beans and Worcester sauce to the pan. Allow the Worcester sauce to bubble away until evaporated, 30 secs, then stir in the passata, chipotle paste (add less if you'd prefer things milder) and veg stock paste.

Pour the sugar and water for the sauce (see pantry for both amounts) into the beans and stir well.

Bring the beans to a boil, then reduce the heat and simmer until thickened, 8-10 mins.

Once cooked, remove from the heat. Taste and add salt and pepper if you feel it needs it. Add a splash of water if a little too thick.

Once the sweet potatoes are cooked, fluff up their insides using a fork and add a knob of butter if you'd like.

Top with the Boston beans, soured cream and pickled onion (leave the pickling liquid in the bowl - you'll need it for the dressing).