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–+ servings

Homemade Baked Bean Breakfast

Christian Gott - An Island Chef
If you cannot get Haricot beans you can try substituting Italian Cannellini beans. You can add four slices of finally diced smoky streaky bacon to the cooking alongside the onion and celery to add a nice smoky hint, but I’ve left my beans with out, so the recipe is vegetarian friendly.
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Prep Time 45 minutes
Cook Time 4 hours
Soaking Time 12 hours

Ingredients
  

For the beans

  • 500 gr tomato Passata
  • 400 gr dried Haricot Beans soaked in cold water overnight
  • 1 medium Onion peeled and very finely chopped
  • 1 stick Celery washed and very finely chopped
  • 100 ml Cider Vinegar
  • 2 tablespoons Dark Brown Sugar
  • 2 tablespoons Tomato Puree
  • 2 cloves Garlic peeled and crushed
  • 1 quality Vegetable Stock Cube
  • 1 teaspoon Sweet Paprika
  • ½ teaspoon dried Thyme
  • 1 Bay Leaf
  • Sea salt and freshly ground Black Pepper

For the breakfast

  • 4 slices Sourdough
  • 4 free-range Eggs
  • A little Vegetable Oil for frying
  • A drizzle of Extra Virgin Olive Oil
  • 1 Red Chilli finely sliced
Course Breakfast, Brunch, Lunch, Side Dish
Cuisine American, International
Servings 4 people

Equipment

  • 1 Oven-proof Casserole

Instructions
 

For the beans

  • Prepare the beans by cover the beans with cold water and leaving to soak overnight. Drain the beans and rinse them for a couple of minutes then place them in a large pan. Cover with water and bring to a gentle boil. Simmer for one hour, then remove from the heat and carefully drain.
  • Preheat your oven to 325 F / 160 C / Gas Mark 3. In a large heavy-bottomed saucepan heat the oil and soften the onion and celery without colouring the vegetables. When soft add the garlic and paprika fry stirring constantly for another couple of minutes.
  • Transfer to an ovenproof casserole and add the remaining ingredients and sufficient freshly boiled water to ensure the beans are well covered. Season generously, top with the lid and place in your oven.
  • During cooking, please keep an eye on how much liquid is in the casserole as each batch of beans is different and you may need to add a little more water
  • Cook for two and hours and carefully remove from the oven. Take of the lid, stir and return to the oven for another twenty to thirty minutes to allow the sauce to thicken.
  • Serve or allow to cool completely then place in an airtight container and refrigerate. Reheat thoroughly in a pan or in the microwave as required adding a little more water if required.

For the breakfast

  • Toast the sourdough and fry the eggs. Spoon the beans evenly over the toasted sourdough and top with a fried egg and a few sliced chillies.

Notes

Allergens in this recipe are;
 
  Flour    Eggs
Please see the Allergens Page
Keyword Baked Beans, Breakfast, Vegetarian
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