Smoky bean, bacon & eggy bread bake

Name: Smoky bean, bacon & eggy bread bake
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 3 x 400g cans haricot bean, drained and rinsed; 500 grams passata; 1 Tbsps sweet smoked paprika; 1 Tbsp red wine vinegar; 1 Tbsp dark muscovado sugar; 2 teaspoons Worcestershire sauce; 200 grams bacon lardon; 5 eggs; 125 milliliters milk; 10 slices white bread, crusts removed and halved to make triangles

Smoky bean, bacon & eggy bread bake requires around 1 hour and 10 minutes from start to finish. This recipe serves 6. One serving contains 359 calories, 15g of protein, and 19g of fat. This recipe from BBC Good Food requires g cans haricot bean, muscovado sugar, worcestershire sauce, and wine vinegar. If you like this recipe, take a look at these similar recipes: Leek & tomato eggy bread bake, Smoky Three-Bean Bake, and Smoky Three Bean Bake.

Instructions

Heat oven to 220C/200C fan/gas

Equipment you will use

Oven

Tip the beans into a large baking dish with the passata, paprika, vinegar, sugar and Worcestershire sauce. Season and mix well. Scatter the lardons over the top, cover with foil and bake for 30 mins.

Ingredients you will need

Worcestershire Sauce

Paprika

Passata

Vinegar

Beans

Sugar

Equipment you will use

Baking Pan

Oven

Aluminum Foil

Remove the beans from the oven, take off the foil and stir well. Return to the oven, uncovered, for 10 mins to crisp up the bacon. You can now cool and chill the beans for up to 2 days, or freeze for up to 3 months. Just defrost and warm through before continuing.

Ingredients you will need

Bacon