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  1. Home
  2. recipes for camping

Campfire Smoky Bean Brekkie

Start your day well with this hearty breakfast, 1 of 5 a day - by Amy Sinclair
  • 26 Mar 2019
Campfire Smoky Bean Brekkie
Prep: 10 Minutes - Cook: 30 Minutes - easy - Serves 8-10
Proudly supported by

This Campfire smoky bean brekkie makes a fantastic camping breakfast or dinner for a crowd. Paella pans can be found for very little money and are the perfect one-pan cooking vessel for the campsite.

Ingredients

4 tbsp olive or rapeseed oil

3-4 rosemary sprigs

6 chipolatas

12 small cooking chorizo, halved

6 good-quality smoked hot dog sausages, cut into large chunks

2 onions, chopped

500ml carton passata

300g good quality BBQ sauce (we used Stokes)

2 x 400g can borlotti beans, drained

2 x 400g haricot beans, drained

8-10 eggs

toast, to serve

Method

  1. Heat the oil in a large paella pan (ours was 45cm). Add the rosemary and sizzle for a minute or 2, then scoop it out to a plate and set aside. Add the chipolatas and brown all over, push to one side of the pan and add the other sausages. Cook for a few mins until the chorizo starts to release some of its oil, then push these aside too. Add the onions and cook until soft, about 8 mins.

  2. Add the passata, BBQ sauce and some seasoning, bring to a simmer and bubble for a few mins, then stir in the beans and bring everything back to a bubble.

  3. Using the back of a spoon, create little spaces in the beans and crack in the eggs, dotting them over the surface. Cover the pan with foil and cook gently for 10 mins or until the eggs are cooked to your liking. Top with the rosemary and serve with buttered toast and mugs of tea.

PER SERVING (10) 

441 kcals • fat 27g • saturates 27g • carbs 8g • sugars 12g • fibre 5g • protein 23g • salt 2.3g

  • recipes for camping
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Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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