Cheesy Chipotle Baked Beans

1. Heat 1 tbsp olive oil in an ovenproof frying pan or small baking dish over a medium heat. Add the bacon lardons and cook until golden and crisp, 3-4 minutes. Stir in the red onion and cook for 6–8 minutes until soft and caramelised.

2. Add the Bart Chipotle & Red Pepper Paste and cook for 1 minute until fragrant. Stir through the butter beans, passata and brown sugar. Simmer gently for 5–10 minutes until rich and thickened slightly.

3. Meanwhile, toast the sourdough slices until deeply golden. Rub lightly with olive oil if you like extra crisp edges.

4. Spoon the beans into your ovenproof dish if not already using one. Nestle the toast slightly into the beans so the edges stay crisp. Scatter over the grated cheddar.

5. Grill for 3–5 minutes until the cheese is bubbling and blistered.

6. Finish with a generous sprinkle of Bart Chipotle Crunch and serve immediately.