Name: Smoky bean, bacon & eggy bread bake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
Cuisine: British
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 eggs; 125ml milk; 10 slices white bread crusts removed and halved to make triangles

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Smoky bean, bacon & eggy bread bake

Smoky bean, bacon & eggy bread bake

Good Food team

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Serves 6 - 8

Easy

Prep: 20 mins

Cook: 50 mins

A star rating of 4.1 out of 5.9 ratingsRate

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

Freezable (Freeze beans only)

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Ingredients

Nutrition

Units:

MetricUS

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 eggs
125ml milk
10 slices white bread

crusts removed and halved to make triangles

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Nutrition: per serving

kcal418
fat16g
saturates5g
carbs46g
sugars11g
fibre9g
protein23g
salt2.5g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, April 2012

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A star rating of 4.1 out of 5.9 ratings

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