One of the reasons why I always keep a small bunch of cured smallgoods in the freezer is the fact that they are great for quick, throw together at the last minute meals. The same goes for a well stocked pantry and beans of any kind – my favourite pantry must haves!
While I’m a strong believer in keeping a well stocked pantry, I do not believe one can eat a healthy, balanced diet based only on canned and packaged foods, especially those highly processed products. So, to freshen up this baked bean recipe, which goes just as well for dinner as it does for breakfast, I have combined salt-reduced baked beans with natural butter beans and a large handful of fresh baby tomatoes.
A little sprinkling of dried of fresh herbs completes the dish that is ready in minutes and oh, so satisfying.
Breakfast baked beans
For a vegan or vegetrian version omit the smoked sausage or bacon option and you’re good to go. Diced truss tomatoes are great for this recipe too, but I like the myriad of colours of heirloom tomatoes better. They are great to take for lunch as well.
For the breakfast baked beans:
- 1 x 420g can of baked beans (salt reduced)
- 1 x 420g can of butter beans, drained
- 8 cherry // or heirloom baby tomatoes, cut in half
- 1 tbsp dried herbs // or 1 tbsp each of chopped fresh oregano and thyme
- 1 chorizo, diced // or 150g bacon, diced
For a non-vegan version: start by frying off the sausage or bacon in a large saucepan for about 1 minute. Then follow steps below.
For a vegan version: add tomatoes to the saucepan placed over medium heat. Add both cans of beans and dried herbs. Mix gently and allow the lot to heat through.
To serve: divide between bowls and serve with a side of rocket or some toast if you wish.