Breakfast is definitely one of my favourite meals. There is nothing I love more than a lazy weekend morning, blasting out the Feelin’ Good Spotify playlist whilst cooking up something delicious for brunch.
When I went to The Waffle House in St. Alban’s a few months ago, I had homemade baked beans and they blew my mind. They were so thick and delicious, and it made me want to make my own. After a bit of research, trial and error, I’ve perfected my own breakfast bean recipe which I hope you will love as much as I do! These BBQ beans are cheap, smokey, delicious and are the perfect accompaniment for a hungover or lazy Sunday. Smoked paprika is the hero ingredient in this recipe, taking the flavours to the next level. What I love about recipes like this is that you can tweak them to your taste. Like spice? Add lots of chilli. Vegan? Take out the chorizo and swap honey for sugar.
Here’s how to cook up these delicious BBQ breakfast beans!
- 4oog cannellini beans
- Half a carton tomato passata
- Thumb-sized chunk chorizo
- Half an onion
- 1 garlic clove
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chilli flakes
- Squirt of ketchup
- Honey/sugar to taste
- Pepper to taste
- Toasted bloomer
- Poached eggs
Dice the garlic, chop the onion into fine slices, and chop the chorizo into chunks. Fry off in a large non-stick frying pan at a medium to high heat until the onions are soft. You don’t need any oil because the oil from the chorizo will be plenty.
Drain the cannellini beans and add to the pan. Then add the tomato passata. I added about half a carton but if you want your beans stodgy and thick, add a little less as it will cook off. Stir in the cumin, smoked paprika and chilli flakes. Reduce to a low heat and leave to thicken.
Once the mixture has thickened, add a squirt of ketchup and then honey or sugar to take the sharpness off of the tomatoes. Add a good grinding of black pepper. and stir together. At this point, if the beans are a little thick, simply add a little more passata.
Serve the beans on top of some toasted bloomer with two runny poached eggs. Enjoy!
These beans can be made ahead and microwaved if you fancy something cheeky midweek – just whack in a Tupperware and keep in the fridge for up to four days.
Don’t just stop at breakfast- these beans would be amazing on wholemeal toast with scrambled eggs and avocado. Or a great addition to your lunchtime wraps with some added chicken or veggies!
However you enjoy them, I wanna know!