Do you have fans of baked beans at your house? Do you think that sometimes you just want to serve up breakfast for dinner because you know that it will be eaten? Do you think that this meal will go down well with your family? Well read on…

We eat a lot of baked beans in our household – well, me and my son do {my husband isn’t the biggest fan of them}. We also eat a lot of eggs in our household – poached, scrambled, fried, turned into omelette’s with cheese and tomato. Mr Moo has also expressed his love of bacon of late.

So when a couple of dinners got binned because they weren’t up to scratch {or so the husband and the toddler thought}, I decided that I would whip up a ‘breakfast’ for dinner as they never turn up their noses to bacon, eggs, baked beans and toast.

I thought, ‘What could make these delicious pork sausages even better?’ and of course the answer was bacon! I wrapped the sausages in bacon and baked them in the oven whilst I got the baked beans going and poached an egg or two {okay half a dozen}.

BAKED BEANS

2 cans of cannellini beans

1 brown onion

2 cloves of garlic

2 rashes of bacon

1 tub of tomato paste

2 litres of chicken stock

salt and pepper

olive oil

Lightly fry off your diced onion, garlic and bacon in a deep non-stick saucepan. Once the onion is translucent, add the cannellini beans, tomato paste, chicken stock and simmer for 20 minutes. Season to taste {most of the time I don’t think the beans need salt}.