A couple months back some girlfriends and I went out for brunch at one of our local cafes, Little H, which serve a bowl of homemade baked beans with their full English breakfast. Ever since, I’ve been working on mastering my own recreation.
Like most people I know, I grew up with beans on toast as a breakfast staple in my house. As someone who wasn’t a fan of conventional sugary cereals, baked beans and a slice of crunchy, golden toast was the dish that not only satisfied me, but also kept me full and energised until my next meal. I still love eating beans for brekkie but these days I try to avoid the processed, high-sodium tinned version where possible.
Beans are a great vegetarian source of protein and dietary fibre and for this recipe I’ve opted for cannellini (white kidney beans) and black beans, but you could swap these out for whatever type of beans you like. I’ve also added in a tablespoon of smoked paprika to give it that bacon-like smokiness and some fresh parsley and basil for flavour that packs a punch.
400g tinned cannellini beans
400g tinned black beans
400g tinned tomatoes
1 brown onion, thinly sliced
1 punnet cherry tomatoes, quartered
¼ cup passata
1 tbsp butter
1 tbsp maple syrup
1 tbsp smoked paprika
¼ tsp ground chilli
Extra virgin olive oil
In a frypan with extra virgin olive oil, brown off onion over medium heat for five minutes or until translucent. Mix in tinned and cherry tomatoes, maple syrup, passata and spices and leave to simmer on low heat for another five minutes. Rinse beans and add to pan with fresh herbs and stir well to evenly coat beans in tomato sauce, then reduce heat and allow to simmer for five minutes. Garnish with basil leaves and serve with thick, buttery sourdough.