Name: Mark’s breakfast baked beans on sourdough
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 large onion, finely diced; 2 clove garlic, finely chopped; 2 rashers smoked bacon, rindless and sliced; 2 tablespoon maple syrup; 1 tablespoon brown sugar; 1 tablespoon mild mustard; 400 gram can chopped tomatoes, drained; 800 gram (2 x 400g) cans cannellini beans; salt and pepper; to serve – buttered sourdough toast and chopped parsley if you have it

Mark’s breakfast baked beans on sourdough

Like many children of the 1960s and 1970s, award-winning chef Mark Gregory has lasting childhood food memories of baked beans on toast.

Serves 4

Prep

15M

Cook

35M

Total

50M

Ingredients

1 tablespoon olive oil

1 large onion, finely diced

2 clove garlic, finely chopped

2 rashers smoked bacon, rindless and sliced

2 tablespoon maple syrup

1 tablespoon brown sugar

1 tablespoon mild mustard

400 gram can chopped tomatoes, drained

800 gram (2 x 400g) cans cannellini beans

salt and pepper

to serve – buttered sourdough toast and chopped parsley if you have it

Method

1.Gently cook the onions, garlic and sliced bacon in olive oil for around 12-15 minutes until soft. Add the maple syrup, sugar, mustard and chopped tomatoes.

2.Bring to a gentle simmer and cook for 15 minutes before adding the two tins of drained cannellini beans. Simmer a further 15 minutes or until mixture thickens. Season with salt and milled pepper to taste.

3.Serve with hot buttered toast. I prefer sourdough, but whatever you have will work well and help fill hungry stomachs.

Women's Weekly Food