Breakfast Mustard Baked Beans
4-6
peopleServes
15
minutesPreparation Time
2
minCooking Time
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic, crushed
- 1 small leek (white part only) finely chopped
- 3 rashers rindless bacon, small dice
- 2 tbsp KEEN'S Mustard Powder
- 400 g can chopped tomatoes
- 3/4 cup chicken stock
- 2 tbsp Worcestershire sauce
- 2 tbsp golden syrup
- 1 tsp tomato paste
- 400 g tin of cannellini beans, drained and rinsed
- 1/2 cup parsley chopped
- McCormick Adjustable Grinder Sea Salt
- McCormick Adjustable Grinder Black Peppercorns
Directions
- Preheat oven to 180℃.
- Heat oil in a large ovenproof dish over a medium heat.
- Add the onion and garlic, cook for 2 minutes until softened. Add the leek and bacon, cook for a further 5 minutes.
- Add the KEEN’S mustard powder, tomatoes, stock, Worcestershire sauce, golden syrup and tomato paste. Bring to the boil.
- Remove from the heat and stir through the cannellini beans and parsley.
- Bake for 30 minutes until the sauce has thickened.
- Season to taste with salt and pepper.
Recipe Tip
Serving suggestion: Serve with hot buttered toasted sourdough.
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