Name: Breakfast beans on sourdough
Cook time: 180 min
Total time: 180 min
Yield: 6
Ingredients: 2 cup (400g) dried white beans; 1 tablespoon olive oil; 1 brown onion (200g), chopped coarsely; 2 clove garlic, sliced thinly; 2 rindless bacon slices (130g), chopped coarsely; 2 tablespoon light brown sugar; 1/4 cup (60ml) maple syrup; 1 tablespoon dijon mustard; 400 gram canned chopped tomatoes; 1 litre (4 cups) water; 6 x 1cm thick slices sourdough bread; 2 tablespoon coarsely chopped fresh flat-leaf parsley

Breakfast beans on sourdough

There's no better start to the day than our home made baked beans on thickly sliced sourdough.

Ingredients

2 cup (400g) dried white beans

1 tablespoon olive oil

1 brown onion (200g), chopped coarsely

2 clove garlic, sliced thinly

2 rindless bacon slices (130g), chopped coarsely

2 tablespoon light brown sugar

1/4 cup (60ml) maple syrup

1 tablespoon dijon mustard

400 gram canned chopped tomatoes

1 litre (4 cups) water

6 x 1cm thick slices sourdough bread

2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

1.Place beans in large bowl, cover with water; stand overnight, drain. Rinse under cold water, drain.

2.Heat oil in large saucepan; cook, onion, garlic and bacon, stirring, until onion softens. Stir in beans, sugar, syrup and mustard. Add undrained tomatoes and the water; bring to the boil. Reduce heat; simmer, covered, about 2 hours or until beans are tender.

3.Uncover; cook, stirring occasionally, about 30 minutes or until mixture thickens. Serve beans on toasted sourdough bread; sprinkle with parsley.

We used dried cannellini beans for this recipe but you can use any white bean you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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