English Breakfast Beans Recipe

English Breakfast Beans Ingredients:

For the baked beans

• 2 tbsp vegetable oil
• 1 small onion, finely diced
• 250 g canned pinto beans, drained
• 200 g bacon, finely diced
• 1 sticks celery, finely diced
• 1 clove garlic, finely diced
• 2 tbsp treacle
• 800 g tomatoes, chopped
• 2 tbsp tomato purée
• 1/4 bunches flat leaf parsley
• salt and black pepper

For the English breakfast

• 4 slices back bacon
• 1 sausages
• 2 slices smoked black pudding
• 2 eggs
• 1 vine ripened plum tomato, halved
• 2 field or flat mushrooms
• 4 slices toasted granary bloomer bread

How to make English Breakfast Beans:

• For the baked beans: heat the vegetable oil in a saucepan, then lightly fry the onion for 2-3 minutes, or until soft but not coloured. Add all of the remaining baked bean ingredients, stir well and simmer for 10-12 minutes until thickened.
• For the breakfast: Preheat the oven to 180C/gas 4.
• Place the tomatoes and mushrooms into a baking tray, drizzle with olive oil and scatter over the thyme leaves. Season with salt and pepper, then place into the oven and roast for 6-8 minutes, or until the tomatoes are softened.
• Heat the olive oil in a frying pan and fry the bacon, sausages and black pudding, until cooked through. Cook the eggs to your liking.
• To serve, pile the bacon, sausages, black pudding and eggs onto serving plates, and spoon the baked beans on the side. Serve with the toasted granary bloomer.

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