Baked beans with bacon

Ingredients:

• 90 g pancetta, diced
• 5 slices bacon, diced
• 2 cans (450g each) red pinto beans, drained and rinsed
• 1 can (450g) canned white navy beans, liquid reserved
• 2 hamburger buns or 3 slices white bread, crumbled
• 1 small onion, finely chopped
• 1 tbsp. chopped peeled ginger
• 2 cloves garlic, finely chopped
• 2.5 tsp. chili powder (see seasoning recipe) Here)
• 1 can (450 g) canned tomatoes, mashed
• 3 tbsp. molasses
• 1 tbsp. Worcestershire sauce
• 1 tbsp. apple cider vinegar
• 1 teaspoon mustard powder
• 1/2 tsp coarse salt
• Freshly ground pepper

Preparation:

1. Fry the pancetta and two-thirds of the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove the fried pancetta and bacon with a slotted spoon and place in a bowl. Retain the rendered fat in the skillet.
2. In the same pan, fry the onion, stirring, until golden brown, for 8 minutes.
   
   Add ginger, garlic and ground spices, fry for a minute.
   
   Stir in the tomatoes and brine, Worcestershire sauce, molasses, apple cider vinegar, mustard powder, and salt and pepper to taste. Increase the heat and bring to a simmer. Cook until thickened, about 5 minutes.
   
   Add all the beans with their liquid, pancetta and fried bacon, stir, turn off and leave on the stove.
3. Meanwhile, puree the bread and remaining raw bacon in a food processor.
4. Preheat oven to 190°C.
   
   Pour the beans into a large 1.8-liter baking dish and sprinkle the bread mixture on top. Cover with foil and bake for 45 minutes. After 45 minutes, remove the foil and bake for another 20 minutes, until the bread mixture is golden brown.