Campfire smoky bean brekkie served in a pan

Campfire smoky bean brekkie

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(1 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 8-10 (easily halved)

Rustle up this fantastic smoky bean breakfast with chorizo, chipolatas, eggs and mixed beans. It's perfect for a camping holiday or serving dinner to a crowd

Nutrition and extra info

  • Easily halved

Nutrition: Per serving (10)

  • kcal441
  • fat27g
  • saturates27g
  • carbs8g
  • sugars12g
  • fibre5g
  • protein23g
  • salt2.3g
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Ingredients

  • 4 tbsp olive or rapeseed oil
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 3-4 rosemary sprigs
  • 6 chipolatas
  • 12 small cooking chorizo, halved
  • 6 good-quality smoked hot dog sausages, cut into large chunks
  • 2 onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500ml carton passata
  • 300g good quality BBQ sauce (we used Stokes)
  • 2 x 400g cans borlotti beans, drained
  • 2 x 400g cans haricot beans, drained
  • 8-10 eggs
    Eggs

    Egg

    egg

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

  • toast, to serve

Method

  1. Heat the oil in a large paella pan (ours was 45cm). Add the rosemary and sizzle for a minute or 2, then scoop it out to a plate and set aside. Add the chipolatas and brown all over, push to one side of the pan and add the other sausages. Cook for a few mins until the chorizo starts to release some of its oil, then push these aside too. Add the onions and cook until soft, about 8 mins.

  2. Add the passata, BBQ sauce and some seasoning, bring to a simmer and bubble for a few mins, then stir in the beans and bring everything back to a bubble.

  3. Using the back of a spoon, create little spaces in the beans and crack in the eggs, dotting them over the surface. Cover the pan with foil and cook gently for 10 mins or until the eggs are cooked to your liking. Top with the rosemary and serve with buttered toast and mugs of tea.

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