Enjoyed at any mealtime, try this homemade smoky baked beans recipe topped with a perfectly poached egg for extra deliciousness
Ingredients
1 tablespoons olive oil
1 red onion, finely chopped
3 celery sticks, diced
100g smoked bacon, trimmed, diced
2 garlic cloves, crushed
3 teaspoons smoked paprika
2 tablespoons tomato paste
2 x 400g cans cannellini beans, rinsed, drained
400g can diced tomatoes
1 tablespoon Worcestershire sauce
1 tablespoon pure maple syrup
4 eggs
Fresh parsley sprigs, to serve
Toasted sourdough, to serve
Method
Heat the oil in a large saucepan over medium heat. Cook onion, celery and bacon, stirring, for 6-7 minutes or until light golden. Add garlic and paprika and cook, stirring, for 1 minute or until fragrant. Add tomato paste and cook, stirring, for 1 minute.
Add beans, canned tomatoes, Worcestershire sauce, maple syrup and 80ml (1/3 cup) water and stir to combine. Bring to the boil. Reduce heat to low and simmer, uncovered, for 20 minutes or until thick.
Meanwhile, fill a large deep-frying pan three-quarters with water and bring to the boil. Reduce heat and keep at a simmer. Carefully break 1 egg into a cup and slide into water. Repeat with remaining eggs. Poach eggs gently for 1-2 minutes or until egg whites are set and yolks are still soft.
Serve beans topped with a poached egg and sprinkled with parsley.
Tips & Hints
You can make the baked beans ahead and freeze them (without the egg). Place in airtight containers and freeze for up to 1 month.
