Transform canned beans into an upmarket bistro style breakfast with the addition of chorizo! Baked beans is a breakfast staple in Australia and the UK. A great one takes hours to make. This is much faster to make than the traditional method, and the extra flavour oomph comes from the chorizo!
Servings: 3- 4
Author: Nagi | RecipeTin Eats
6 1/2 oz / 200g chorizo(Note 1)
2garlic cloves, minced
1/2onion, diced (white, brown or yellow)
14 oz / 420g canned cannellini beans(or any other white beans, such as navy), drained
14 oz / 420g can crushed tomatoes
1tbspsugar(brown, white or raw - or even honey)
1 1/2tspcumin powder
1/2tspcayenne pepper or red chili flakes(optional)
Eggs, cooked to your liking sunny side up (or poached or boiled)
Sourdough bread slices, toasted
Dice most of the chorizo, leaving some in slice form if you want to use them for garnish like I did.
Heat the olive oil in a skillet over high heat.
Add the garlic and onions and cook for 2 minutes or until starting to turn translucent.
Add the chorizo (all of it) and saute until the chorizo is nicely browned.
Add the remaining Baked Beans ingredients. Bring to simmer, then turn it down to medium low and leave to bubble away gently for 10 minutes or so, stirring occasionally. Add a splash of water if it gets too thick to your liking.
Adjust salt and pepper to taste.
Pile the Baked Beans onto toasted sourdough and top with a fried egg.
1. Chorizo comes raw and cured. Cured chorizo is like salami - you can eat it as is. Raw chorizo is like a sausage, but much firmer. It must be cooked before eating. I like to use the raw chorizo, which is also usually better value than the cured ones. 6.5 oz / 200g chorizo is about 1 1/2 standard size chorizos that you get in Australia at delis. I know it's weird to say 1 1/2 chorizo - but I really found 1 was not quite enough and 2 was more than enough!2. Nutrition per serving assuming 4 servings.