A delightful twist on the classic Boston baked beans, served on buttery toast.
Heat the olive oil in a deep non-stick frying pan over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the bacon slices and cook until crispy, about 4-5 minutes. Remove with a slotted spoon and set aside.
Cook the bacon in batches if necessary to ensure even crispiness.
Add the diced onion to the pan and sauté until tender and golden, about 3 minutes.
Stir frequently to prevent the onion from burning.
Add the minced garlic and smoked paprika, and cook for an additional minute.
Adding the spices at this stage enhances their flavor.
Return the bacon to the pan and add the diced tomatoes, brown sugar, tomato paste, and borlotti beans. Stir well and cook until heated through, about 5 minutes.
Adjust the seasoning with salt and pepper to taste.
Split the English muffins and toast them. Spread with butter.
Toast the muffins to your preferred level of crispiness.
Serve the bean mixture over the toasted muffins and garnish with fresh parsley.
Serve immediately for the best flavor and texture.
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