Baked beans, but not as you know them. We’ve made these the best ever by enriching the sauce with flavour-packed kimchi and topping with a crispy fried egg.
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Serves
4
Smoked Streaky Bacon
Onion
Garlic
Tomato Purée
Brown Sugar
Smoked Paprika
Soy Sauce
Drained Cooked Cannellini Beans
Passata
Kimchi
Egg
Toasted Sesame Seed
Spring Onion
Sourdough
Serves
4
Smoked Streaky Bacon
Onion
Garlic
Tomato Purée
Brown Sugar
Smoked Paprika
Soy Sauce
Drained Cooked Cannellini Beans
Passata
Kimchi
Egg
Toasted Sesame Seed
Spring Onion
Sourdough
Unlock this free recipe
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Step 1.
Start by finely dicing your bacon, finely chopping the onion and finely slicing the garlic. Heat your oil in a large pan and fry the bacon and onion for 8 mins, until the bacon is lightly golden. Add in the garlic and cook for 1 min before adding the tomato purée. Cook out for 1 min, until darkened in colour. Next add the brown sugar, smoked paprika, and soy sauce.
Step 2.
Drain your beans and add them to the pan along with the passata, kimchi, and a splash of water. Cook for 5 mins until reduced and thickened, adding another splash of water if drying out. Taste and adjust seasoning with salt and pepper.
Step 3.
Heat 4 tbsp of oil in a large frying pan over a medium-high heat. Crack in your eggs and sprinkle with the sesame seeds. Cook until crisp around the edges and remove from the pan, draining on some kitchen roll.
Step 4.
Finely chop the spring onions. When the beans have reduced, pop some toast in the toaster or into a grill pan, cooking until golden. Serve the beans on toast topped with a sesame egg and garnished with spring onions.
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