I’ve had intense longings/cravings for all the childhood comfort foods the last few weeks. Never one to tell a craving to hush I’ve been finding ways to satisfying all zee cravings while getting in some photography practice and using it as an opportunity to potentially bring you a random little recipe.
Baked beans were a staple in my house growing up. Beans meant Heinz, and not that I’m at all opposed to a can of the classics, I love making up alternative versions with a little twist.
I laced these with smoked paprika, a little apple cider vinegar, maple syrup, and Worcestershire sauce for an extra pop of undeniable flavour! Packed full of flavour and they come together so damn quickly, you’d be mad not to give them a go. I did find it a little difficult to find canned navy/haricot beans. Biona came to the rescue, but cannellini would be fine alternative.
Baked Bean Egg Skillet
Print RecipeIngredients
- 200g passata
- 2 jarred roasted red peppers diced
- 2 tbsp maple syrup
- 1 tsp Worcestershire
- 1 tbsp tomato paste
- 1 tsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/4 tsp garlic powder
- 1 can haricot beans, drained and rinsed well
- 125ml water
- 2 - 4 large eggs
Instructions
Add all ingredients from Passata through to water to a pot. Bring to the boil and leave to simmer for 10 minutes. Season with salt to taste.
You can either fry your eggs separately, or cook them in cast iron skillets and add beans to the pan while the egg or eggs cook. Serve them up as is with sourdough on the side for dunking!
You can also just serve up bowls of hot beans with fried eggs on top. Season with black pepper if desired.
