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INGREDIENTS (serves 4)
2 tbsp olive or rapeseed oil
2 rosemary sprigs
3 chipolatas
6 small cooking chorizo, halved
3 good-quality smoked hot dog sausages, cut into large chunks
1 onion, chopped
250ml carton passata
150g good quality BBQ sauce
400g can of borlotti beans, drained
400g can of haricot beans, drained
4 eggs
Toast to serve
KIT
Frying pan
Chopping board
knife
Wooden Spoon
INSTRUCTIONS
1. Heat the oil in a large paella pan and add rosemary for 2 minutes, then scoop it out to a plate and set aside. Add the chipolatas and push to one side of the pan once browned and add the other sausages. Cook for a few mins. Add the onions and cook until soft, about 8 mins.
2. Add the passata, BBQ sauce and some seasoning, bring to a simmer and bubble for a few mins.
3. Create little spaces with a spoon in the beans and crack in the eggs. Cover the pan with foil and cook gently for 10 mins. Top with the rosemary and serve with buttered toast and mugs of tea.
BONE APPLE TEETH
Check back in two weeks for the next Campfire Dishes recipe. Nom Nom.
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Campfire smoky bean breakfast | Campfire Dishes wild camping near london | |
| 6 Likes | 6 Dislikes |
| 467 views views | 1.19K followers |
| How-to & Style | Upload TimePublished on 19 Mar 2019 |
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