Dairy-free breakfast recipe for 2 people, takes only 35 mins; recipe has oil, onion, streaky bacon, sugar, chopped tomato, stock, cannellini bean, white flour, cayenne pepper, herb, baking potato and oil.
Better-than-baked beans with spicy wedges
Course: Dairy-free breakfast
Servings
2
servings
Prep time
10 mins
Ingredients
- Streaky Bacon: 2 rashers streaky bacon, cut into large-ish pieces
- Onion: 1 onion, halved and thinly sliced
- Chopped Tomato: 400g can chopped tomato
- Baking Potato: 2 baking potatoes, each cut into 8 wedges
- Sugar: 1 tsp sugar, brown if you have it
- Cayenne Pepper: 1/2 tsp cayenne pepper, paprika or mild chilli powder
- Oil: 1 tsp oil
- Cannellini Bean: 410g can cannellini bean, butter or haricot beans in water
- Herb: 1 tsp dried mixed herb (optional)
- Stock: 200ml stock from a cube
- White Flour: 1 tbsp white flour (plain or self-raising)
Directions
- Heat oven to 200C/fan 180C/gas 6. For the wedges, mix the flour, cayenne and herbs (if using), add some salt and pepper, then toss with the potatoes and oil until well coated. Tip into a roasting tin, then bake for about 35 mins until crisp and cooked through.
- Meanwhile, heat the oil in a non-stick pan, then gently fry the onion and bacon together for 5-10 mins until the onions are softened and just starting to turn golden. Stir in the sugar, tomatoes, stock and seasoning to taste, then simmer the sauce for 5 mins. Add the beans, then simmer for another 5 mins until the sauce has thickened. Serve with the wedges.
