Chipotle baked Beans with Eggs (4)

Delicious and warming baked beans to serve on toast from Thomasina Miers.

Chipotle baked Beans with Eggs (4)
Print Recipe
Chipotle baked Beans with Eggs (4)
Print Recipe
  1. Split the chipotle lengthways on one side, then deseed and open it out like a book. Toast it in a dry pan on a medium heat, turning once, until it begins to smell fragrant – take care not to burn it – then transfer to a bowl, cover with boiling water and leave to soften.
  2. On a low flame, warm the oil in a large frying pan for which you have a lid. Add the onion, pancetta, garlic, bay leaves and a pinch of salt, and sweat gently for eight minutes.
  3. Lift the chilli from its hot bath, finely chop and add to the pan with the cumin. Cook for a moment longer, then add the beans, tomatoes and maple syrup. Add half a bean tin’s worth of water, season generously, then leave to bubble away for 10 minutes.
  4. Stir in the Worcestershire sauce and a little more seasoning, if it needs it. The mix should be quite wet, a bit like a bean stew, so if it seems a little dry, add a dash more water, to loosen.
  5. With the heat on very low, use a spoon to make four little hollows in the beans, spacing them out evenly, and crack an egg into each. Cover the pan and leave to steam/poach gently for three minutes, until the yolks look warm but not solid (if you prefer firmer yolks, just cook for a little while longer).
  6. Gently slide a spatula or serving spoon under each egg and transfer to a plate with some of the beans. Decorate with a blob of sour cream and a few coriander leaves and serve with toast.
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