Breakfast beans

By Hope Malau
23 November 2015

Beans and bacon on toast, completed with an egg on top.

Serves 6

Preparation: 10 min

Cooking: 40 min

1 onion, finely chopped

250 g streaky bacon, chopped

2 garlic cloves, crushed

5 ml (1 t) smoked paprika

2 x 400 g cans Cannellini beans, drained

400 g tomato purée

125 ml (½ c) tomato sauce

200 ml (¾ c) beef stock

30 ml (2 T) Worcestershire sauce

125 ml (½ c) brown sugar

Salt and pepper

Eggs and bread to serve

1. In a large pan over medium heat fry the onion and bacon until golden and crispy.

2. Add the garlic and paprika and cook for a few seconds. Add the beans and remaining ingredients.

3. Simmer for 30 minutes or until thickened.

4. Serve on toast with fried egg.

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