Drain and 2 tins of beans ( 1x cannellini , 1x kidney beans ).
Place beans in a large bowl .
Peel and chop 2 onions slice and chop 3 rashers of bacon and mix these through the beans .
Add 1 cup of water .
3 tbs of passata
1dsp of sriracha
1 tbs of Worcestershire sauce
1 tin of condense tomato soup
2 tbs of brown sugar
1tbs of minced garlic
Mix all ingredients together well.
Pour into your slow cooker and cover with a lid .
Place on high and cook for 1 and 3/4 hours .
Half an hour before ready to serve and the beans are bubbling crack 4 eggs into mixture cover and continue to simmer until the eggs are set. You have now turned your country baked beans into a shakshuka
Spoon over toasted crusty ciabatta .
Enjoy.
Place beans in a large bowl .
Peel and chop 2 onions slice and chop 3 rashers of bacon and mix these through the beans .
Add 1 cup of water .
3 tbs of passata
1dsp of sriracha
1 tbs of Worcestershire sauce
1 tin of condense tomato soup
2 tbs of brown sugar
1tbs of minced garlic
Mix all ingredients together well.
Pour into your slow cooker and cover with a lid .
Place on high and cook for 1 and 3/4 hours .
Half an hour before ready to serve and the beans are bubbling crack 4 eggs into mixture cover and continue to simmer until the eggs are set. You have now turned your country baked beans into a shakshuka
Spoon over toasted crusty ciabatta .
Enjoy.
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