Baked beans, bacon and bagels

Tam West

Cereal, toast, eggs — that’s what most of us have for breakfast. As a family, we are always rushing out of the door on weekdays. On weekends we take time to eat something a bit more indulgent. Hospobaby loves dropping into Al Brown’s Best Ugly Bagels and ordering a filled bagel and we always go home with a bag of bagels for the rest of the week.

Ingredients

1 Tbsp	Olive oil
10 rashers	Streaky bacon, or pancetta (Main)
1 stalk	Rosemary
1 tsp	Smoked paprika, optional
1	Red chilli, sliced, optional
1	Red onion, peeled and finely chopped
2 cloves	Garlic, peeled and finely chopped
1 Tbsp	Muscovado sugar
2 Tbsp	Malt vinegar, or cider vinegar
2 dashes	Worcestershire sauce, or to taste
500 ml	Tomato passata, smooth
2 Tbsp	Barbecue sauce, smoky
2 cans	Cannellini beans (Main)
6	Bagels, we used Best Ugly sesame bagels (Main)
1 sprinkle	Grated parmesan cheese

Directions

1. Place a deep saucepan on medium heat and add the olive oil.
2. Dice four rashers of bacon and add to the pan with a little pepper, the rosemary twig, paprika and chilli if using. Fry until the bacon is lightly cooked but not crispy. Turn down the heat and add onion and garlic and cook for about 5 minutes.
3. Add muscovado sugar, vinegar, and a couple of lugs of worcestershire sauce.
4. Stir in the passata and barbecue sauce. Taste and season, adding more worcestershire sauce if needed. Cook for 6 minutes.
5. Drain and add the two cans of cannellini beans. Cook for a further 10 minutes until the beans are tender and the sauce has thickened.
6. Slice each bagel in half and toast. Cook the remaining bacon rashers in another pan till done to your liking.
7. Cover each bagel half with a generous amount of baked beans, top with grated parmesan and bacon. Serve immediately.