[AKA Kemp’s Hangover Heaven]
This rich tomatoey baked beans recipe is chock full of meat and is a wonderfully hearty way to start your day (or recover from an overindulgent night before!) It also works beautifully as an easy winter dinner with some wilted spinach and a bottle of Mike Press Merlot.
3 cured sausages [chorizo, kransky, cacciatore all work well – any mix of your favourite cured sausages will work]
100g chunk of speck or 6 rashes of thick-cut bacon
2 cans of crushed tomatoes
2 cans of beans [cannellini and kidney beans or your choice of four bean mix, butter bean etc] 1 chicken stock cube
1 Tbsp. crushed garlic
1 Tbsp. Cajun spice mix
1 Tbsp. sweet smoked paprika
½ tsp. chilli [optional] Cracked pepper to taste
Slice sausages into half rounds and cut speck or bacon into rough cubes. Add all ingredients into a slow cooker and cook for 5-6 hours or until the speck is tender and falling apart. Check seasoning and adjust as needed.
Serve it as it with buttery toast soldiers or put in in a ramekin and crack an egg on top, place in the oven for 10-15 minutes (until the egg is cooked to your liking), for a delicious baked egg & beans dish.
This recipe is enough for 4-6 people and can easily be doubled or tripled and frozen in individual portions ready to heat up at a moment’s notice.
Thanks to our marketing guru Amber Kemp for this recipe.