Really, I should have titled this post ‘posh bacon, egg, chips and beans’, because essentially that’s what it is. I got home from work this evening and had forgotten to get anything out the freezer (standard) and we don’t have a lot in the house. So it was going to be one of those storecupboard dinners (which often turn out to be the best ones).
I’ve done something similar to this before, roasting the potatoes in a pan with bacon, and cracking an egg over in the last few minutes whilst I cooked some beans. I didn’t have any bacon though, and my husband said he wasn’t a huge fan of the baked-egg-over-the-potatoes thing. So I thought I’d mix it up, and to make it a bit less lazy-looking I thought I’d make some beans myself since they’re so easy and much more tasty (read: garlicky).
If I hadn’t been messing around doing other things as well (more on that tomorrow!) this dinner would have been really quick, effort wise. Everything takes a little while to cook but you can chill out while that’s happening. I guess the fact that I was cooking up something else in the interim is a testament to how little effort the actual dinner is!
A few words about chorizo before I continue. I LOVE chorizo, but what I don’t love is that if you put chorizo IN things it just makes everything taste of paprika and, I think, becomes overbearing and actually makes everything taste boring and samey. It also defeats the point of spending any effort on the other ingredients since it all just ends up tasting of chorizo anyway. So to prevent that, I decided to cook the chorizo separately until crispy because I wanted the texture, and I decided to give it a bit of a Jamie Oliver-style flourish and twist the slices of chorizo up so they got really crisp on the edges. It worked perfectly! Obviously if you’re less adverse to paprika-overload than myself, you could just chop up slices of chorizo or pieces of a chorizo sausage, and add it straight to the beans.
Now, on with the recipe.
Homemade baked beans, roasted potatoes, crispy chorizo and a fried egg
1 carton or tin cannellini beans, liquid drained but NOT rinsed
1 or 2 cloves of garlic (depending on how garlicky you like it!)
1 tablespoon oregano
Around 200ml passata or chopped tomatoes
Either 2 handfuls of new potatoes or two larger maincrop potatoes, cut into 1.5cm chunks
15-20 slices of chorizo (I had a pack of 15 slices) or a chorizo sausage cut into chunks if you’re putting it in the beans
Oil for frying
First, finely chop the onion and soften it in a pan with some oil. Add the crushed garlic and the herbs, and season. If you’re using chorizo sausage, add it to the pan now and fry it off for a few minutes and let it give off all its flavoured oil. Add the drained beans, stir everything together and then add the tomatoes. Bring to a simmer and then put in the oven, heated to 200C.
After the beans have been cooking for 10 minutes, put the potatoes on a baking sheet lined with parchment. Drizzle with oil and put into the oven with the beans.
After 20-30 minutes the potatoes should be looking golden and the beans should have thickened nicely. Heat some vegetable oil in a frying pan and get it nice and hot for the eggs. Meanwhile, if you’re using the slices of chorizo, fold them in half and then half again, and and sit them on a baking sheet (I lined mine with foil for ease). Put the chorizo in the oven to crisp up, and after a few minutes, fry the eggs.
Once the eggs are cooked to your liking, just assemble everything and tuck in!