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Homemade Baked Beans with Smoked Bacon For Breakfast

Homemade Baked Beans with Smoked Bacon For Breakfast

homemade baked beans with smoked bacon

Homemade baked beans with smoked bacon.
www.meatrecipes.com

There is nothing like the warm comforting flavor of a rich tomato sauce in homemade baked beans with smoked bacon for breakfast on a cold and frosty January morning. The beans keep well and improve with flavor so you can make them on Saturday afternoon to serve with Sunday morning brunch.

Ring the Changes

I tend to make a large batch and freeze the rest. Just make the beans and the sauce and add the bacon later. If you don’t fancy bacon you can use sausage or salami or black pudding or a mixture of all of them to ring in the changes. Serve it with homemade soda bread toast and top it with a fried or poached egg for added flavor.

Canned baked beans are pretty much a staple in the UK. Most households have at least a couple of cans in the cupboard. Once you have tasted homemade baked beans you can be sure that the canned variety will be finally be consigned to the back of the cupboards.

It’s a versatile breakfast because you can at a pinch use canned haricot beans. Also, it’s a great vegetarian or vegan recipe if you want to leave out the meat.

You can adopt this recipe to using a slow cooker. Make everything overnight and then enjoy the fragrance of a home cook healthy breakfast as soon as you wake up in the morning.

Soda bread is quick and easy to make and the toast is a perfect accompaniment.

Homemade Baked Beans with Bacon For Breakfast
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Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
4 hours 8 hours
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
4 hours 8 hours
Homemade Baked Beans with Bacon For Breakfast
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
4 hours 8 hours
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
4 hours 8 hours
Ingredients
Servings: people
Units:
Instructions
  1. To begin with, cover the white beans in cold water and soak overnight. Meanwhile, make the soda bread. Preheat the oven to 200C/gas mark 6. Put both flours, the butter, bicarbonate of soda, salt, and pepper in a large bowl. Stir in the buttermilk and use your hands to mix all the ingredients together until soft dough forms. Transfer the dough to a greased baking sheet, pat into a loaf and dust with a little extra flour. Put the baking sheet in the oven and bake the bread for 45-50 minutes until it is wonderfully golden. Transfer the loaf to a wire rack and leave to cool completely.
  2. After the beans have soaked overnight, drain them and put them in a large saucepan. Cover them with water and bring to the boil. Drain the beans again and return to the pan. Cover with fresh water and return to the boil, then reduce the heat to low and simmer, uncovered, for about 1 hour until the beans are just tender.
  3. Top up with extra boiling water, if needed. Drain the beans and set aside.
  4. Heat the rapeseed oil in a large saucepan over a medium heat. Add the bacon and fry, stirring, for about 5 minutes until it is crispy and the lovely bacon fat and flavour is in the pan. Add the onion and garlic to the pan and continue stirring for 3-5 minutes until the onion is softened.
  5. Add the tinned tomatoes, tomato purée, sugar, vinegar and water and bring to the boil, stirring to dissolve the sugar. Add the beans, reduce the heat to very low and simmer, uncovered, for 1½-2 hours until the sauce is thick and the beans are soft. Season.
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Chicken bhuna

Chicken bhuna

chichen bhuna.www.meatrecipes.com


Bhuna is a cooking process rather than a sauce, the spices are gently fried in copious amounts of oil. The cooking process is completed when the meats are added to cooking their own juice to produce a deep intense rich coating sauce. The resulting dish is flavorsome rather than hot and often served garnished with fried onions. The bhuna sauce originated in Bengal and typically it is served with lamb.

Because of its intense flavor, it can be as soon as it is cooked. However, like most curries, it is at its best if you leave it in the fridge for 24 hours.

I like to serve chicken bhuna with chapatis to soak up the rich sauce. It can be served with any type of Indian bread or rice. When I do serve it with rice I like to serve it with lemon rice or steamed rice.

Chicken bhuna
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Print Recipe
Servings Prep Time
4 People 10 Minutes
Cook Time Passive Time
40 Minutes 00
Servings Prep Time
4 People 10 Minutes
Cook Time Passive Time
40 Minutes 00
Chicken bhuna
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 People 10 Minutes
Cook Time Passive Time
40 Minutes 00
Servings Prep Time
4 People 10 Minutes
Cook Time Passive Time
40 Minutes 00
Ingredients
Servings: People
Units:
Instructions
  1. Heat the oil in a large, deep frying pan and add the garlic, green chilies, and ginger. Stir them for a minute in hot oil then add the chopped onions. Stir and leave to cook over a medium heat for 3-4 minutes. Once the onions have turned a golden brown color, add the turmeric, chili, cumin, coriander and garam masala powders. Stir and cook for about a minute. Add the chopped tomatoes with 100ml water and a good pinch of salt. Stir together, cover the pan and allow it to come to a boil. Stir occasionally until the masala becomes nice and thick. Add the chicken to the pan and coat the pieces in the masala so it’s all nicely covered. Cook over a medium heat, stirring occasionally for 20 minutes, or until the chicken is tender and combined with the thick masala sauce.
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