Homemade baked beans with rosti
Photo by Babiche Martens
Nothing beats homemade baked beans. Make these the day before to allow the flavours to develop, and then serve with crispy fried rosti as a tasty alternative to toast.
|¼||Onion, diced small|
|1||Garlic clove, crushed|
|2 rashers||Bacon, chopped|
|1 tin||Butter beans, 390g|
|250 ml||Tomato passata|
|1 Tbsp||Tomato paste|
|½ tsp||Brown sugar|
|¼ tsp||Balsamic vinegar|
|1 pinch||Freshly ground black pepper|
|2||Medium potatoes, peeled and grated|
|1 Tbsp||Oil, for frying rosti|
- In a medium-sized pot heat the oil. Add the onion and garlic, cooking for 2 minutes to soften. Add the bacon and cook for a further 3 or 4 minutes until lightly browned.
- Pour in the beans, passata, tomato paste, sugar, vinegar, water, salt and pepper. Bring to a simmer for 15-20 minutes until the beans are soft and the tomato mixture thickened.
- To make the rosti, place the grated potato into a clean tea towel and squeeze as much liquid out as possible. Place into a bowl and season with salt and pepper. Heat a little oil in a frying pan. Put a handful of potatoes into a circle 10cm in diameter flattening it to make the rosti. Cook for 4 or 5 minutes each side until crispy and golden.
- Serve with a side of blanched spinach and sprinkle with parsley or coriander.
More breakfast in bed from Angela