Baked beans is something Mr husband grew to dislike. But I love the mushy beans in tomato sauce. So I wanted to transform them into a pan with more complex texture and flavours. I think I managed to convince him to like the dish. There are a few ways to serve this dish. Read on to find out!
6 pieces Figo chicken slices
2 chicken sausages cut into small pieces
100mls extra virgin olive oil
1 brown onion, sliced
4 cloves of garlic, crushed
2 tsp dried mixed Italian herbs
80mls red wine vinegar
2 medium tomatoes diced
1 can 425g Yeo's baked beans in tomato sauce
Salt and pepper to taste
2 free range eggs, room temperature
50gms cream cheese, crumbled
2 bird's eye chilli to garnish
Cut chicken slices into small squares.
Caramelize garlic and onions. Set aside.
In a grill pan add chicken slices and sausage with a splash of oil. Fry over a medium heat until crisp.
Stir in onion and half of the garlic. Add a splash more oil. Add herbs. Fry until onions are brown.
Add vinegar, tomatoes and baked beans.
For a non alcoholic version, add 40ml white vinegar with 40ml grape juice instead.
Simmer to thicken for 6 minutes. Season.
Make small holes in the bean mixture using a mould.
Gently crack in an egg, top with cream cheese.
Simmer until eggs are slightly set but still runny.
There are two ways to serve this delicious baked beans:
4 Massimo Primo Bread Rolls to dip in the sauce with or without butter
Pacific West Fish & Chips (2 Servings)
Air fry frozen fish& chips at 200C for 7 mins.
Flip over and air fry the fish only for 4 mins until golden and crispy.
They are very appetizing indeed. Yums!