Homemade baked beans with rosti
( SERVES 2 )
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