Hairy Bikers' Cowboy spicy beans recipe
 This dish is popular in the south west of the USA and has a flavour similar to baked beans but with a spicy twist. Delicious served with Cowboy meatballs. 2 tbsp oil, beef dripping or lard200g/7oz smoked bacon lardons1 onion, finely diced1 green pepper, finely diced250g/9oz beef mince3 garlic cloves, crushed1 tbsp mustard powder½ tsp ground cloves100ml/3½fl oz bourbon whisky500ml/18fl oz passata or chopped tomatoes1 tbsp brown sugar1 tsp molasses1 tbsp hot sauce (or to taste)1kg/2lb 4oz cooked haricot or pinto beans 500ml/18fl oz beef stock or consommésalt and freshly ground black pepper 2 tbsp oil, beef dripping or lard 200g/7oz smoked bacon lardons 1 onion, finely diced 1 green pepper, finely diced 250g/9oz beef mince 3 garlic cloves, crushed 1 tbsp mustard powder ½ tsp ground cloves 100ml/3½fl oz bourbon whisky 500ml/18fl oz passata or chopped tomatoes 1 tbsp brown sugar 1 tsp molasses 1 tbsp hot sauce (or to taste) 1kg/2lb 4oz cooked haricot or pinto beans 500ml/18fl oz beef stock or consommé salt and freshly ground black pepper Method Heat the oil in a large stockpot or casserole. Add the bacon, onion and pepper and fry for 10 minutes, or until the fat has rendered out of the bacon and the onion and pepper are caramelising. Let the bottom of the pan build up a bit of a crust as this will add to the flavour. Add the beef and fry until it is well browned. Add the garlic, mustard powder and cloves, then pour in the bourbon and stir to loosen the crust on the bottom of the pan. Stir again vigorously until the crust has disappeared. Add the passata, sugar, molasses and hot sauce. Stir to combine then add the beans and stock. Season generously with salt and pepper and simmer, stirring very regularly to stop it catching on the bottom, for about 25 minutes. The sauce should be well reduced and thick and the beef should be cooked through. Heat the oil in a large stockpot or casserole. Add the bacon, onion and pepper and fry for 10 minutes, or until the fat has rendered out of the bacon and the onion and pepper are caramelising. Let the bottom of the pan build up a bit of a crust as this will add to the flavour. Heat the oil in a large stockpot or casserole. Add the bacon, onion and pepper and fry for 10 minutes, or until the fat has rendered out of the bacon and the onion and pepper are caramelising. Let the bottom of the pan build up a bit of a crust as this will add to the flavour. Add the beef and fry until it is well browned. Add the garlic, mustard powder and cloves, then pour in the bourbon and stir to loosen the crust on the bottom of the pan. Stir again vigorously until the crust has disappeared. Add the passata, sugar, molasses and hot sauce. Stir to combine then add the beans and stock. Season generously with salt and pepper and simmer, stirring very regularly to stop it catching on the bottom, for about 25 minutes. The sauce should be well reduced and thick and the beef should be cooked through. Add the beef and fry until it is well browned. Add the garlic, mustard powder and cloves, then pour in the bourbon and stir to loosen the crust on the bottom of the pan. Stir again vigorously until the crust has disappeared. Add the passata, sugar, molasses and hot sauce. Stir to combine then add the beans and stock. Season generously with salt and pepper and simmer, stirring very regularly to stop it catching on the bottom, for about 25 minutes. The sauce should be well reduced and thick and the beef should be cooked through.