ULTIMATE BREAKFAST BEANSServes: 4 Prep Time: 15 mins Cooking Time: 50 mins
8 x Sykes House Farm cumberland sausages
4 x rashers smoked streaky bacon
1 small onion – finely diced
1 carrot – finely diced
2 sticks of celery – diced
1 red pepper – diced
2 cloves garlic – crushed
1 bay leaf
1 tablespoon olive oil
1 teaspoon hot smoked paprika
1 tablespoon tomato puree
1 cup haricot beans – soaked over night
1 can chopped tomatoes
A few sprigs of thyme
Good olive oil
Preheat your oven to 180c. In a large cast iron skillet or oven-proof frying pan, heat the oil and gently fry the sausages to colour on all sides. Remove them from the pan and set aside. Add the bacon, onion, carrot, celery, pepper and garlic and fry in the sausage fat until slightly coloured and soft. Add the smoked paprika and tomato puree and fry for a further 2 minutes. Next add the tomatoes and a can-full of water from the tomato can.
Drain and rinse the soaked beans and add them to the pan with a good pinch of sea salt. Bring to the boil, add the thyme and bay and reduce the heat. Simmer for 35 -40 minutes or until the beans are almost tender. You can add more hot water if required to finish cooking the beans.
Return the sausages to the pan with any juices on the resting plate and transfer the pan to the oven. Cook for 15 minutes or until the sausages are cooked through but crispy on top and the sauce has reduced.
Finish with a few fresh thyme leaves, a drizzle of olive oil and a twist or 2 of cracked black pepper. Best served with a warm, crusty baguette or a wedge of ciabatta