Smoky bean, bacon & eggy bread bake

Smoky bean, bacon & eggy bread bake

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(7 ratings)

Prep: 20 mins Cook: 50 mins

Easy

Serves 6 - 8
Make your own baked beans with smoked paprika then top with that childhood classic, eggy bread

Nutrition and extra info

  • Freeze beans only

Nutrition: per serving

  • kcal418
  • fat16g
  • saturates5g
  • carbs46g
  • sugars11g
  • fibre9g
  • protein23g
  • salt2.5g
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Ingredients

  • 3 x 400g cans haricot bean, drained and rinsed
  • 500g passata
  • ½ tbsp sweet smoked paprika
  • 1 tbsp red wine vinegar
  • 1 tbsp dark muscovado sugar
  • 2 tsp Worcestershire sauce
  • 200g bacon lardon
  • 5 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 125ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 10 slices white bread, crusts removed and halved to make triangles

Method

  1. Heat oven to 220C/200C fan/gas 7. Tip the beans into a large baking dish with the passata, paprika, vinegar, sugar and Worcestershire sauce. Season and mix well. Scatter the lardons over the top, cover with foil and bake for 30 mins.

  2. Remove the beans from the oven, take off the foil and stir well. Return to the oven, uncovered, for 10 mins to crisp up the bacon. You can now cool and chill the beans for up to 2 days, or freeze for up to 3 months. Just defrost and warm through before continuing.

  3. Whisk the eggs and milk with some seasoning. Dip the bread triangles into the egg mix, then layer them over the surface of the beans. Pour the rest of the egg over the bread and cook for 20 mins, or until the bread is puffed and golden.

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Comments (6)

corasingapore's picture
4

Great recipe made in about 5 mins with a few tweaks as in a rush. Normal tin of baked beans added to lightly fried red onion with a tablespoon of Chipotle Chilli sauce which added a nice warm smoky flavour, then added the bread (soaked in 2 eggs & splash of milk), grilled, done. Didn't bother with bacon or chopping the crusts off...whats the point of that..just wasteful. Served in individual pie dishes and looked great :)

vrog's picture
4

used cannellini beans and reduced everything to one third as it was for 2 of us. Delicious but although I reduced cooking time it had gone dry. Added more passata and it was fine.

x9mj73l8's picture
3

I used dried beans, soaked overnight beforehand. Even after soaking the beans took a very long time to cook and ended up a little bland too.
I wouldn't advise using dried beans for this recipe but I'm not sure that they explain the bland flavour so next time I might use another baked bean recipe and just take the topping idea from this one.

smellysocks's picture
4

We used normal baked beans which come ready cooked in a tin and it worked just fine we just left out the passata as the baked beans come in tomato sauce anyway and put the rest of the ingredients in

cat123's picture
5

Really tasty: warm and comforting without being too filling. I used tinned tomatoes as I didn't have any passata and it worked just fine.

1abi111's picture
4

This was very nice, I only made half as it was for 3 of us, but I don't think it would have been enough on its own, we had it with extra bread. The beans are also very nice on toast. My mum liked it even though she dosn't like beans or tomatos!
I used haricot and butter beans, which i think was nice as they were different sizes.

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