HOW TO MAKE FULL ENGLISH BREAKFAST WITH BAKED BEANS
A traditional full English breakfast: a hearty way to begin the day with eggs, sausages, bacon, beans and tomatoes.
Provided by Adina
Categories Breakfast
Time 1h45m
Number Of Ingredients 27
Steps:
- The baked bean recipe serves 4, while the fry-up serves 2. If making an English breakfast for 4 persons, double the ingredients used for the fry-up.
- Baked beans
- Soak the beans in plenty of water overnight.
- Cook the beans in fresh water for about 40 minutes or until tender. The cooking times depend on the size and age of the beans, so keep checking and don't let them turn to mush. Drain well. You can use two cans of beans instead.
- Chop the onion finely. Heat the oil in a saucepan and cook the onion until golden and softer, about 5 minutes. Add the smoked and sweet paprika and stir well for another minute.
- Simmer: Add the chopped tomatoes and their juices, cooked beans, soy sauce, sugar, vinegar, salsa or ketchup, bay leaves, some salt, and pepper. Simmer on low heat for about 20 minutes or until the sauce has thickened slightly.
- Adjust the taste with more salt and pepper and depending on taste with more sugar. If I make the beans with ketchup, I usually don't need to add any sugar anymore, in the case of salsa I might add a pinch more, depending on the brand of salsa I use.
- Fry-up
- Cook sausages: Heat a grill pan. Add the sausages and cook them on medium-low heat, turning often, until nicely browned and crispy on all sides. To make sure they are cooked through I usually cut one in the middle (the one I am eating myself afterward). Depending on the size of the sausages, cooking them might take between 10 and 15 minutes.
- Grill tomatoes: Halve the tomatoes, lightly sprinkle the cut side with salt and cook them on the cut side until done and slightly caramelized. This should take about 10 minutes. Turn them on the other side for a minute or so at the end of the cooking process.I only have one grill pan, the one I use for the sausages as well, so I usually cook the sausages and tomatoes together. If they don't fit together in the pan, cook the sausages in a regular pan and use the grill pan for the tomatoes.
- Fry the bacon in the same pan for a few minutes on each side, until the desired level of crispiness is achieved. Let drain on kitchen paper. If the pan is not large enough, fry the bacon after the sausages are ready, it will not take long.
- Fry eggs: When ready to serve, fry the eggs in a little oil or butter. You can fry them to your liking, the egg yolk can be runny or set.
- Toast the bread.
- Serve: Arrange the beans, sausages, bacon, tomatoes on a large heated plate and place the fried egg on top. Serve with toasted bread, tea, coffee, orange juice, jam or marmalade, ketchup, and brown sauce.
- Or you can serve the breakfast between two slices of toasted bread or toasties as suggested above.
Nutrition Facts : ServingSize 1 /2, Calories 706 kcal, Carbohydrate 63 g, Protein 35 g, Fat 36 g, SaturatedFat 12 g, Cholesterol 250 mg, Sodium 1686 mg, Fiber 9 g, Sugar 14 g, UnsaturatedFat 22 g
BEST BAKED BEANS
The perfect addition to picnics and barbecues! Simple and delicious. Sure to become one of your favorites. My mother makes this for every family get together. Ham could be added, or more ketchup if desired, but try it this way first - you'll love it!
Provided by EmilyJMJ
Categories Beans
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Cut bacon into bite size pieces.
- Cook bacon in microwave, checking after each minute, or cook in a skillet, draining fat.
- Don't let it get crisp.
- Meanwhile, mix the remaining ingredients in a 3 quart casserole dish.
- Add bacon and mix a little.
- Bake uncovered for one hour at 350*.
- It's best if they set out to cool for one hour before you serve them.
BREAKFAST BEANS
A recipe from the Australian Women's Weekly. Suggested beans can be served on thickly slice sourdough toast. This recipe uses dried beans- overnight soaking is required. Recipe can be made ahead and stored in an airtight container in the fridge. Canned beans can be used for this recipe. Cooking time does not include overnight soaking of the beans
Provided by Jubes
Categories Breakfast
Time 2h55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash and strain the beans. Place the beans in a large bowl and cover with water. Stand overnight and then drain them. RInse under fresh cold water and drain the beans again.
- Heat the oil in a large saucepan, add the onion, garlic and bacan. Cook, stirring until the onion softens.
- Stir in the beans, sugar, syrup and mustard. Add undrained tomatoes and the water and then bring to the boil.
- Reduce heat and simmer, covered for about 2 hours or until the beans are tender.
- Uncover, cook, stirring occassionally, about 30 minutes or until the mixture thickens.
- Serve beans on toast, sprinkled with parsley.
BAKED BEANS
Steps:
- Soak the beans overnight in plenty of cold water to soften them. Drain away the water when ready to prepare your baked beans and rinse under cold water to remove any sand or grit.
- In a large pot with plenty of water, simmer the beans with a touch of salt until they start splitting. Skim the top regularly and add water if the level falls below the beans. Drain and reserve the liquid.
- Allow the beans to cool down for 1 hour before handling. Preheat oven to 225 degrees F.
- Add the beans back to the pot. Add the sliced onion, molasses, mustard, brown sugar, tomato sauce, and the remaining cooking liquid to the pot. Add more water to cover the beans if there is not enough cooking liquid. Season lightly with salt and pepper and add the bay leaves.
- To make more traditional baked beans, add a chunk of salted pork flank or bacon slices.
- Bake the beans, covered, for 12 hours overnight. Check in the morning to see if you need to add a touch of liquid. If not, beans are ready to eat.
- Serve in bowl with toast.
BRITISH BAKED BEANS
These beans are enjoyed everyday throughout Britain. Often they're part of a large traditional British breakfast, but other times, simply served over a slice of toast.
Provided by lutzflcat
Categories Baked Beans
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, stirring occasionally, about 5 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.
- Mix in tomato paste, vinegar, molasses, brown sugar, and Worcestershire sauce, stirring until well combined. Pour in beans and broth, and cook until beans are coated and the sauce starts to reduce, about 15 minutes. The beans still should be saucy, not too thick. Season with salt and pepper.
- Sprinkle with parsley before serving.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 50.6 g, Fat 7.9 g, Fiber 9.9 g, Protein 9.9 g, SaturatedFat 1 g, Sodium 814.9 mg
SLOW COOKER BREAKFAST BEANS
Enjoy this slow-cooked alternative to canned baked beans for breakfast or brunch, served on toast or with eggs. They're a good source of protein
Provided by Good Food team
Categories Breakfast, Brunch, Dinner
Time 5h30m
Number Of Ingredients 8
Steps:
- Heat the slow cooker if necessary. Heat the oil in a large frying pan and fry the onion until it starts to brown, then add the garlic and cook for 1 min. Add the vinegar and sugar and bubble for a minute. Stir in the beans and passata and season with black pepper. Tip everything into the slow cooker.
- Cook on Low for 5 hours. If the sauce seems a little thin turn the heat to High and cook for a few more minutes. Stir through the coriander.
Nutrition Facts : Calories 149 calories, Fat 3 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.39 milligram of sodium
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- Mix all of the ingredients together in a slow-cooker. Cover and cook on HIGH for 3 to 4 hours, or LOW for 6 to 8 hours, or until bubbly and thick. The sauce will thicken as it cools, so keep that in mind. Remove the bay leaves from the slow-cooker.
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