Camp­fire smoky bean brekkie

BBC Good Food - - Inside -

This makes a fan­tas­tic camp­ing break­fast or din­ner for a crowd. Paella pans can be found for very lit­tle money and are the per­fect one-pan cook­ing ves­sel for the camp­site. You can of course, halve the recipe and cook it in a large fry­ing pan if you like.

SERVES 8-10 (eas­ily halved) PREP 10 mins COOK 30 mins EASY

4 tbsp olive or rape­seed oil

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

500ml car­ton pas­sata

300g good qual­ity BBQ sauce (we used Stokes)

2 x 400g can bor­lotti beans, drained

2 x 400g hari­cot beans, drained 8-10 eggs toast, to serve

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.

GOOD TO KNOW 1 of 5-a-day

PER SERV­ING (10) 441 kcals • fat 27g • sat­u­rates 27g • carbs 8g • sug­ars 12g • fi­bre 5g • pro­tein 23g • salt 2.3g

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.