Homemade smoky baked beans with egg & chorizo

Name: Homemade smoky baked beans with egg & chorizo
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 2 tsp oil; 1 red onion, chopped; 1 tbsp black treacle; ½ tsp sweet smoked paprika; 1 tsp chipotle paste; 400 g cans cannellini beans, drained and rinsed; 400 g borlotti beans, drained and rinsed; 400 g can chopped tomatoes; ½ tbsp cider vinegar, plus extra to taste; 4 Waitrose British Blacktail medium Free Range Eggs; 1 tbsp chopped parsley, to serve

Making your own baked beans may seem like too much faff, but we promise that this brunch is simple to make and yields fantastic results!

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HealthySource of fibre1 of your 5 a day

Serves4
CourseBrunch
Prepare10 mins
Cook45 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

FOR THE BEANS

2 tsp oil
1 red onion, chopped
1 tbsp black treacle
½ tsp sweet smoked paprika
1 tsp chipotle paste
2 x 400g cans cannellini beans, drained and rinsed
400g borlotti beans, drained and rinsed
½ x 400g can chopped tomatoes
½ tbsp cider vinegar, plus extra to taste
4 Waitrose British Blacktail medium Free Range Eggs
1 tbsp chopped parsley, to serve

100g Waitrose Chorizo Ring, cut into thick slices
2 tsp olive oil
4 Waitrose British Blacktail medium Free Range Eggs
1 tbsp chopped parsley, to serve

Heat the oil in a large saucepan over a low heat. Add the onion and season. Cook, stirring occasionally, for 5 minutes. Stir in all the remaining ingredients for the beans. Add 150ml water and simmer over a low heat, lid on, for 35-40 minutes, until tender and thickened. Season again to taste, adding a splash of extra vinegar if the beans seem too sweet.
When the beans are almost ready, cook the chorizo. Lay the slices in a single layer in a large frying pan. Place over a low heat and cook gently until crisp, then turn over to crisp the other side. Remove the chorizo from the pan with a slotted spoon and set aside. Add the oil to the pan and increase the heat to high. Crack in the eggs and cook until the whites are set and the yolks cooked to your liking.
Serve the beans topped with the egg and the chorizo. Scatter with parsley and serve.

Typical values per serving when made using specific products in recipe