One of my favourite weekend treats has to be Saturday morning brunch. During the week, I either skip breakfast or snack on fruit, so cooking a proper breakfast is always a good start to the weekend.
Last weekend’s brunch was homemade ‘baked’ beans on wholegrain toast. This breakfast is never going to be as quick to prepare as opening a tin of shop-bought beans, these beans taste amazing compared to the over-sweetened, stodgy beans from Batchelors and Heinz. The difference is in the sauce; a fresh tomato sauce, flavoured with garlic, thyme and chilli flakes with a subtle hint of sweetness from the brown sugar. The best thing is that any leftovers taste even better the next day, so double on the ingredients for an easy Sunday brunch.
Homemade Baked Beans
- 1 tsp olive oil
- 3 rashers, sliced
- 1/2 onion, diced
- 2 cloves garlic, crushed
- 1 tsp tomato puree
- 1/2 tsp brown sugar
- 3 plum tomatoes, deseeded and chopped
- 100ml vegtable stock
- 1/2 tsp dried thyme
- 1/4 tsp dried chilli flakes
- 1 400g tin cannellini beans, drained and rinsed
Heat the oil in a saucepan and gently fry the onion and bacon together for 5-10 mins until the onions are softened. Add the garlic, puree and brown sugar for the last minute. Stir in the tomatoes, stock, thyme and chilli flakes, and season to taste. Simmer the sauce for 10 mins. Add the beans, then simmer for another 5 mins until the sauce has thickened. Serve with toast.
What’s your favourite brunch food?