Recipe: 3 Ways with Baked Beans
EGG, BEAN AND CHIP BUTTIES
As any British person will tell you, this winning combination is a true taste of home
4 large floury potatoes
Oil for frying the chips
4 large eggs, at room temperature
Sea salt and freshly ground black pepper
1 tin baked beans
8 slices of thick sliced bread, buttered
1 Peel your potatoes and cut them into chunky chip size.
2 Soak them for at least 15 minutes in cold water to help get rid of the excess starch.
3 Drain and then dry well with a clean tea towel.
4 Heat the oil to 170C.
5 Add the chips and fry for 6 to 8 minutes, just until they begin to colour.
6 Remove from the oil and drain on paper towels.
7 Increase the temperature of the oil to 190C.
8 Once heated add the blanched chips and cook for a further 3 to 4 minutes until they are nicely browned and crisp.
9 Drain well again on paper towels and keep warm.
10 Take a small saucepan placed over a medium heat. Add the baked beans and warm gently.
11 In the meantime, place a large frying pan over medium heat.
12 Add a little oil and crack in your eggs, two at a time.
13 Tilt the pan and baste every so often with the hot oil, so that the tops of the whites can be cooked too.
14 After about a minute or so the eggs will be ready, so remove them from the heat. Remove with a slotted kitchen spatula and drain for a few seconds on some paper towels.
15 Repeat with the remaining two eggs.
16 Take two bread slices, buttered side up and layer with chips, baked beans and the fried egg and close to make a sandwich.
17 Repeat to make three more sandwiches and serve.
SLOW BAKED MAC N BEAN CHEESE
Beans and cheese are a classic pairing but add some macaroni, and bam! A hearty, comforting winter meal with minimum effort that can be made hours in advance in a slow cooker
1 can baked beans
1 ½ cups milk
1 can evaporated milk
¼ cup unsalted butter, melted, cooled to room temp
3 large eggs
½ tsp salt
3 cups Cheddar cheese
250g elbow macaroni or mini penne tubes, par cooked and drained (about five minutes)
Freshly ground black pepper to tas
½ cup grated Parmesan cheese
A splash of olive oil
1 Spray the inside of your slow-cooker with cooking spray or grease it with olive oil.
2 Combine milk, evaporated milk, eggs, butter, and salt in slow-cooker and whisk until smooth, using a hand blender.
3 Add the grated Cheddar, baked beans and macaroni.
4 Sprinkle with black pepper (and whatever other spices you want to use).
5 Stir gently with a spatula to coat evenly.
6 Sprinkle the Parmesan cheese on top. Cover and cook on high for 30 minutes.
7. After 30 minutes, reduce the temperature to low and cook for 2 to 2 ½ hours, until the cheese sauce is set in the centre and the pasta is tender.
8. Meanwhile sauté the breadcrumbs in olive oil until crunchy and sprinkle over the top before serving.
GREEK STYLE BEANS WITH FETA
This is a very loose take on a traditional Greek dish called ‘Gigantes Plaki’, usually made from giant beans in a tomato sauce
2 tbsp olive oil
1 red onion, finely diced
2 cloves of garlic, crushed
1 tin chopped tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tbsp brown sugar
Salt and freshly ground black pepper, to taste
1 tin baked beans
250g baby spinach
100g feta cheese, crumbled
2 tbsp chopped fresh flat-leaf parsley
Zest of 1 lemon
1 loaf of crusty rustic bread, sliced, to serve
1 Heat the olive oil in a large pan over a medium heat. Gently sauté the onion for 10 minutes, until very soft.
2 Add the garlic and cook for a further 2 to 3 minutes.
3 Add the chopped tomatoes, tomato paste, oregano and brown sugar.
4 Season well with salt and pepper and stir.
5 Bring up to the boil, then lower the heat and simmer for 30 minutes, until thick and rich.
6 Add the baked beans and cook for a further 10 minutes.
7 Stir in handfuls of the baby spinach and continue to cook until it wilts into the beans.
8 Garnish with crumbled feta cheese, parsley and lemon zest.
9 Serve with toasted rustic bread.