Chef Amy Poon, of Poon's London, shares a breakfast recipe for spiced baked beans on toast. While Poon has built her name on Poon's, the famous Chinese bistro, here she celebrates the joy of simplicity; Saturday mornings are not for causing yourself a headache. Despite a number of ingredients, the idea here is straightforward, the method is as easy as, well, beans, and the results are enough to ensure this becomes a regular Saturday morning brunch staple. Enjoy.
Baked beans with soy sauce and tomatoes
Ingredients
Serves: 2-4
- 2 tbsp olive oil
- 1 large golden onion, chopped
- 2 garlic cloves, chopped
- 3 tbsp dark brown sugar
- 1-2 tbsp red wine vinegar
- 4 tbsp Poon’s soy sauce
- 2 tsp sweet paprika
- 1 x 400g tins chopped plum tomatoes
- 2 x 400g tins cannellini beans, drained and rinsed
- 2 tsp of Worcestershire sauce, plus extra, to taste
- Toast, to serve
- Fried eggs, to serve
Vegetarians and vegans can drop the Worcestershire sauce or replace it with Henderson’s Relish for a meat-free version.
Method
- Warm the olive oil in a large frying pan over a medium heat and add the onions. Once you can hear them sizzling, add the garlic and a big pinch of salt and cook for a further 6-8 minutes until they have begun to soften.
- Add the sugar, vinegar, soy and paprika to the pan and after a minute or so, once they’ve reduced, add the tomatoes, beans, Worcestershire sauce, half a tin of water and some salt and pepper and leave to simmer for 20 minutes until slightly reduced. Check the seasoning and serve with toast and fried eggs.
