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Broken beans
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Whip up quick and comforting smoky Boston beans for a satisfying lunch. The sweet and spicy flavors will revive you midday, and you can easily customize with 'nduja, bacon, or chorizo. Top with a egg for a rebellious breakfast twist.
Ingredients:
  • 1 shallot finely chopped
  • 1 – 2 tbsp vegetable oil
  • ½ tsp garlic paste or 1 garlic clove minced
  • ½ tsp sweet smoked paprika
  • ¼ tsp fennel seeds plus an extra pinch
  • ¼ tsp ground cumin
  • ¼ tsp dried oregano
  • 1½ tbsp 'nduja
  • 1 x 400g (14oz) can of baked beans
  • ½ tsp honey plus an extra drizzle
  • ¼ tsp English mustard
  • Pinch of salt
  • Dash of vinegar

  • 2 slices of bread
  • 2 eggs
  • Butter, for spreading, and Marmite (optional)
Instructions:
  • In a pan over low heat, gently soften shallot in oil with the lid on to speed up the process. Be careful not to fry. After a few minutes, add garlic and cook for another minute or two. Increase heat slightly and add paprika, fennel seeds, cumin, and oregano with a bit of extra oil if needed. Once fragrant, lower heat, add 1 tablespoon of ’nduja, and cook for a couple more minutes until softened. Mix in beans, honey, mustard, salt, and a bit of water to loosen. Cook over low heat for about 10 minutes, adjusting with more water if needed. Meanwhile, toast bread and poach eggs. Butter toast generously and add a bit of Marmite if desired. In another pan, warm remaining ½ tablespoon of ’nduja, extra fennel seeds, and honey. Stir vinegar into beans. Serve beans on toast, topped with a poached egg, and drizzle fennel ’nduja oil over the egg.

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