Mark’s breakfast baked beans on sourdough
8/5/2012
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Like many children of the 1960s and 1970s, award-winning chef Mark Gregory has lasting childhood food memories of baked beans on toast.
Ingredients
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| 1 tbsp | Olive oil |
| 1 | Onion |
| 2 | Garlic cloves |
| 2 | Smoked bacon |
| 2 tbsp | Maple syrup |
| 1 tbsp | Brown sugar |
| 1 tbsp | Mild mustard |
| 400 g | Chopped tomatoes |
| 800 g | Cannellini beans |
| 1 pinch | Salt & freshly ground pepper |
| 1 | Sourdough bread |
| 1 garnish | Parsley |
Directions
- 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.
- 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
- Serve with hot buttered toast. I prefer sourdough, but whatever you have will work well and help fill hungry stomachs.
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