Bacon, Beans and Eggs

Cooking Up The Pantry

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A slightly deceptive title!

This is super for breakfast, lunch or dinner served over toast or a baked potato for a gluten free option.

You can make the bean mix the day before, refrigerate and then warm through gently before continuing with the eggs.

Serves 6.

Ingredients

400g bacon, diced

1 large onion, diced

2 cloves garlic, sliced

2 x 420g kidney beans, drained and rinsed

750mls passata or sieved tomatoes

400mls water

1 tablespoon tomato paste

1 tablespoon smoked paprika

1/4 teaspoon cayenne powder

1 tablespoon maple syrup

salt and pepper

6-12 eggs

Method

In a large frying pan, cook the bacon over medium to high heat until it is a little crispy. remove bacon but leave the fat in the pan.

Add the onion and garlic to the pan and cook until softened.

Return the bacon to the pan and add the  beans, passata, water, tomato paste, maple…

View original post 68 more words

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