Smokey BBQ Beans

A hearty feast fantastic cooked outdoors or in your kitchen at home.


4-6 people


The Salt Box Barn Blend BBQ Seasoning


A good drizzle of rapeseed oil
8 chipolatas
6 rashers smoked streaky bacon
A sprig of sage, rosemary and thyme
2 white onions, roughly chopped
3 cloves of garlic, minced
1-2 tbsp The Salt Box Barn Blend BBQ Seasoning
A dash of cider vinegar
A dash of soy sauce
A dash of Worcestershire sauce
500g passata
1 tbsp honey
2x tin of beans (we like to use haricot/black bean/cannellini)
A slice or two each of sourdough

All ingredients are available to purchase in our Farm Shop


  1. Add a good drizzle of rapeseed oil to the pan and fry off the chipolatas until well browned.
  2. Remove the chipolatas from the pan and set aside. Repeat the process with the bacon, until it is well browned and crispy. Remove from the pan and set aside with the sausages.
  3. Add a touch more oil to the pan if necessary, then add the sage, rosemary and thyme. Cook for a second or two, before adding the onions.
  4. Allow the onions to soften, then add the minced garlic. Cook for another minute or two.
  5. Add your BBQ seasoning and cook for a couple of minutes, stirring regularly. Add a splash each of cider vinegar, soy and Worcestershire sauce.
  6. Add the drained beans, passata and honey and stir through, bring to a simmer and cover the pan with a lid.
  7. Roughly chop the chipolatas and bacon, add to the pan and stir through the beans. Cook the beans gently for 10-12 minutes.
  8. Serve with toasted sourdough.

About The Salt Box

Based here on the Priory Farm Estate, The Salt Box celebrate local, seasonal and wild ingredients through their Open-Fire Cookery Courses and Woodland Dining events.