The Cook Book

Campfire smoky bean brekkie Recipe

campfire smoky bean brekkie
Hiya! Today we will discuss about Campfire smoky bean brekkie Recipe

Ingredients

Ingredients
4 tbsp oliveor rapeseed oil
3-4 rosemary sprigs
6 chipolatas
12 small cooking chorizo, halved
6 good-quality smoked hot dog sausages, cut into large chunks
2 onions, chopped
500ml carton passata
300g good quality BBQ sauce(we used Stokes)
2 x 400g cans borlotti beans, drained
2 x 400g cans haricot beans, drained
8-10 eggs
toast, to serve

Direction

Heat the oil in a large paella pan (ours was 45cm). Add the rosemary and sizzle for a minute or 2, then scoop it out to a plate and set aside. Add the chipolatas and brown all over, push to one side of the pan and add the other sausages. Cook for a few mins until the chorizo starts to release some of its oil, then push these aside too. Add the onions and cook until soft, about 8 mins.

Add the passata, BBQ sauce and some seasoning, bring to a simmer and bubble for a few mins, then stir in the beans and bring everything back to a bubble.

Using the back of a spoon, create little spaces in the beans and crack in the eggs, dotting them over the surface. Cover the pan with foil and cook gently for 10 mins or until the eggs are cooked to your liking. Top with the rosemary and serve with buttered toast and mugs of tea.

Campfire smoky bean brekkie Recipe

Most Popular

Latest Recipes

recipe image legacy id 592579 12

Bang bang prawn salad

Cook the noodles following pack instructions, then rinse under cold water and drain thoroughly. In a small saucepan melt together the peanut butter, coconut milk, sweet chilli sauce and half the spring onions, adding 1-2 tbsp of water to loosen the mixture to a drizzling consistency. Mix the noodles, cucumber and beansprouts in a serving dish. Top with the prawns, drizzle over the peanut sauce and scatter over the remaining spring onions.

chickentikka

Chicken tikka burgers

Mix the marinade ingredients in a bowl. Open out each chicken breast and flatten slightly. Place the chicken in the marinade for at least 2-3 hrs. Meanwhile, mix the chutney ingredients together and set aside. (It will keep in the fridge overnight.) Heat the BBQ until the coals are ashen, then griddle the chicken for 4-5 mins on each side until cooked through. Toss the salad ingredients and place the chicken in the buns with the salad and spoonfuls of chutney. Serve with lemon wedges.

recipe image legacy id 690460 11

Saucy prawns

Heat the garlic, lemon juice, ketchup and stock together in a frying pan. Simmer until syrupy and thickened. Add the prawns and some seasoning, then heat through. Serve with broccoli, steamed rice and lemon wedges.

recipe image legacy id 1035573 11 1

Roast chicken with peppers & feta

Heat oven to 200C/180C fan/gas 6. Mix the crushed garlic and oregano with the lemon juice and 3 tbsp of the oil to make a dressing. Season. Make a few slashes in each chicken leg, then put the chicken in a large roasting tin and rub with 2 tbsp of the dressing. Stuff the squeezed lemon shells inside the body cavity. Roast for 30 mins. Meanwhile, tip the peppers, onions, whole garlic cloves and courgettes into a large bowl, and toss with the remaining oil and some seasoning. After 30 mins, pile the veg around the chicken, drizzle with half the remaining dressing and roast for 1 hr. Remove the chicken from the oven, lift onto a platter, cover with foil and leave to rest. Check the roasting tin, and if the chicken has rendered a lot of fat, pour it off, skim and return the juices to the tin. Stir the lemon wedges, mint, feta, chickpeas and remaining dressing through the veg and juices, then return to the oven for 10 mins to warm through. Pile around the chicken, scatter with mint sprigs and serve with bread, if you like, to mop up the juices.