This homemade recipe for smoky baked beans is perfect to serve at any time of the day. It’s topped with an egg poached perfectly.
One tablespoon of olive oil
One red onion, finely chopped
Three celery sticks, diced
100g smoked bacon, trimmed, diced
Two garlic cloves, crushed
Three teaspoons of smoked paprika
Two tablespoons of tomato paste
2 x 400g cans cannellini beans, rinsed, drained
400g can chopped tomatoes
One tablespoon of Worcestershire sauce
One tablespoon of pure maple syrup
Fresh parsley sprigs to serve
Toasted sourdough to serve
- Heat oil in a large pan over medium heat. Stirring constantly, cook celery, onion, and bacon for 6 to 7 minutes or until golden. Stirring constantly, add garlic and paprika, and cook for 1 minute or until fragrant. Add tomato paste and go for one minute.
- Stir together the beans, tomatoes in cans, Worcestershire sauce, and maple syrup with 80ml (1/3 cup water). Bring to a boil. Reduce heat to low, and simmer, covered, for at least 20 minutes or until the sauce is thick.
- Fill a large deep frying pan with water to three-quarters and bring it to a boil. Reduce heat to a simmer. Break one egg carefully into a cup, then slide it into the water. Repeat the process with all remaining eggs. Repeat with remaining eggs.
- Serve the beans with a poached yolk and parsley.