Baked beans, bacon and bagels
Photo by Tam West
Cereal, toast, eggs — that’s what most of us have for breakfast. As a family, we are always rushing out of the door on weekdays. On weekends we take time to eat something a bit more indulgent. Hospobaby loves dropping into Al Brown’s Best Ugly Bagels and ordering a filled bagel and we always go home with a bag of bagels for the rest of the week.
|1 Tbsp||Olive oil|
|10 rashers||Streaky bacon, or pancetta|
|1 tsp||Smoked paprika, optional|
|1||Red chilli, sliced, optional|
|1||Red onion, peeled and finely chopped|
|2 cloves||Garlic, peeled and finely chopped|
|1 Tbsp||Muscovado sugar|
|2 Tbsp||Malt vinegar, or cider vinegar|
|2 dashes||Worcestershire sauce, or to taste|
|500 ml||Tomato passata, smooth|
|2 Tbsp||Barbecue sauce, smoky|
|2 cans||Cannellini beans|
|6||Bagels, we used Best Ugly sesame bagels|
|1 sprinkle||Grated parmesan cheese|
- Place a deep saucepan on medium heat and add the olive oil.
- Dice four rashers of bacon and add to the pan with a little pepper, the rosemary twig, paprika and chilli if using. Fry until the bacon is lightly cooked but not crispy. Turn down the heat and add onion and garlic and cook for about 5 minutes.
- Add muscovado sugar, vinegar, and a couple of lugs of worcestershire sauce.
- Stir in the passata and barbecue sauce. Taste and season, adding more worcestershire sauce if needed. Cook for 6 minutes.
- Drain and add the two cans of cannellini beans. Cook for a further 10 minutes until the beans are tender and the sauce has thickened.
- Slice each bagel in half and toast. Cook the remaining bacon rashers in another pan till done to your liking.
- Cover each bagel half with a generous amount of baked beans, top with grated parmesan and bacon. Serve immediately.