Baked beans are a breakfast staple, aren’t they? Whether you’re a through and through Heinz loyalist, a thrifty Sainsburys basics lover or a buyer of the posh organic tins, we all have a baked bean preference.
Personally, I go for Sainsburys basics. Because they’re only 25p and I always pimp my beans with extra flavours anyway (a bit of ketchup, some worcestershire, cheese) it always seemed silly to buy anything more than the bare minimum.
The idea for this recipe came from said pimping of canned beans. I messed about with them so much that I figured it was about time I made my own. The result was something so much richer in flavour that I might just make them a lot more often – I won’t say “you’ll never eat canned beans again” because this is arrogant and preposterous, canned beans are bloody convenient.
Do try these though, I think you’ll like them!
They become a full on breakfast or brunch when baked in the oven with an egg – but what doesn’t, really?
If you want to check out some more “cooked in a cup” recipes, have a look at the article from Argos that this recipe originally features in!
400g can cannellini beans
400g can chopped tomatoes
2 cloves garlic, finely chopped
4 rashers streaky bacon, cut in 1cm strips
75g cheddar, grated
1 tsp paprika
1 tsp cayenne pepper
splash worcestershire sauce
a pinch of salt
- Fry the bacon in a non-stick frying pan until golden brown then add the (drained and rinsed) cannellini beans and garlic and continue to cook on a medium heat for 3-5 minutes.
- Add the chopped tomatoes, then fill the can halfway with water and add that to the pan too. Throw in the paprika, cayenne pepper, worcestershire and salt and give it a good stir.
- Allow to bring to the boil then simmer for around 20 minutes.
- Meanwhile, pre-heat your oven to Gas Mark 5/190C and grease 2 of your favourite mugs with a little butter.
- Once the homemade baked beans have thickened and you’re happy with the flavour, take them off the heat and stir in the cheddar.
- Spoon the beans into the two mugs (if you have any leftover, they’re great on toast for brekkie the next day) and crack an egg over the top of each of them.
- Bake in the oven for 15-20 minutes then eat straight from the mug.
This post is in collaboration with Argos.