Last weekend was wonderful. I finished work early and, despite my train from St Pancras being cancelled and having to get to Euston, Birmingham and THEN Derby, we all got a lovely weekend of family time.
Jennie cooked seafood risotto, we drank champagne (why not ey?) and, after a long ass Sunday morning run, Jennie and I treated Mum and Dad to brunch.
I’ve never made my own baked beans before but my life has now been (or beAn.. HAHAHAHAHAHAH PUNNING HELL) transformed. They’re so easy to make, we’re talking store cupboard ingredients and WAY better than Heinz. As long as you have your tinned tomatoes and beans the world is your oyster. We’ve already planned replacing pancetta with chorizo, parsley with coriander and shoving it all into a fajita. *droooooooool*
You will need (to serve four):
a 400g tin of harricot or berlotti beans
a 400g tin of chopped tomatoes
1 red onion, finely chopped
100g pancetta or chopped, streaky bacon*
a splash of olive / rapeseed oil
1 tbsp dark muscavado sugar
a splash of balsamic vinegar (worcester sauce would also be good)
dried chilli flakes
flat-leaf parsley to garnish
grated cheddar to garnish (or smother, whatevs we don’t judge)
* for the vegetarians (or just if you fancy it) miss out the bacon.
Start with your beans, which can be made in advance and stored in the fridge. I imagine it would taste better the longer it was left to mingle, much like a casserole. We were way to greedy to save any though.
Put your olive oil, onion and pancetta in a large saucepan and cook on a gentle heat (you want the onions soft, not brown) for around 10minutes.
Add the tomatoes, balsamic / worcester sauce, sugar, a dash of chilli flakes, ground black pepper and 100ml of water and let cook for 20-30mins, this will smell ey-meyzing.
Drain your beans and rinse with cold water through a sieve. Stir these in to your tomato mixture for a few minutes; they just need to warm through.
Keep your beans simmering away nicely whilst you do your crumpets…
Mix your eggs with a turn of two of black pepper and cook with a knob of butter in a large frying pan. Serve your crumpets with a dollop or two of beans. Sprinkle with parsley and smother in cheese for goo-ey, melty, brunchy and HEALTHY goodness.
Make it tomorrow for a healthy start to Sunday, or for your other half / housemates / parents. It’ll be extra specially appreciated if they’ve had a heavy Saturday night.