Did you know that the day after St Patrick’s Day is one of the most common days for people to take off sick? Can’t for the life of me think why… Anyway, to help prep for one of the biggest drinking days of the year (or to help recover from it) we’ve put together this hearty breakfast favourite.
These baked beans are sure to be a crowd pleaser, they are sweet and moreish and the bacon adds a lovely smokiness to the dish. And with the Biroix Dutch Oven’s generous size, you can feed your whole crew! Line those tummies people.
What you need:
- 3 rashers of bacon, cut in half crosswise
- 2 tablespoons of brown sugar
- ¼ cup of Dijon mustard
- ½ cup of tomato sauce
- ½ cup of chicken stock
- 1 tablespoon of tomato paste
- 2 cloves of garlic, minced
- 3 cans of small, white beans – this recipe uses cannellini
- Salt and pepper
- 5 small sprigs of thyme
- Greens of your choice (this recipe uses spinach)
How to make:
- Preheat your oven to 190°C fan bake.
- Using a frying pan on your stovetop, fry the bacon on each side until a little fat has been rendered off – around 6 minutes. The bacon will be brown in some places. Remove from the pan and set aside. Turn off the element.
- In your Biroix Dutch Oven add the brown sugar, mustard, tomato sauce, chicken broth, tomato pasta and garlic. Stir to combine.
- Add the beans and mix gently.
- Season with salt and pepper.
- Place the bacon and thyme on top of the beans.
- Put the lid on your Biroix Dutch Oven, place in the oven and bake.
- After 30 minutes remove the lid, and cook for a further 40 minutes.
- Remove from the oven and leave to sit for 5 minutes.
- Serve with toast and wilted greens.