Campfire Smoky Bean Breakfast

• olive oil↗4 tbsp tbsp

  or rapeseed oil

• sprigs of rosemary↗3-4
• shallots↗6
• small kitchen chorizo↗12

  halves

• quality smoked sausages↗6

  cut into large pieces

• onion↗2

  chopped

• passata↗500ml carton ml
• high-quality BBQ sauce↗300g g
• borlotti beans↗2 x 400g cans

  drained

• garicot beans↗2 x 400g cans

  drained

• eggs↗8-10
• toast↗

  for serving

Step-by-step instructions

1. 1

   Heat the oil in a large paella‑style pan (ours was 45 cm). Add the rosemary and sauté for a minute or two, then remove to a plate and set aside. Add the shallots and fry them on all sides, push them to one side of the pan and add the other sausages. Cook a few minutes until the chorizo starts releasing some fat, then push them aside as well. Add the onion and cook until soft, about 8 minutes.

2. 2

   Add the passata, BBQ sauce and a little seasoning, bring to the boil and simmer for a few minutes, then add the beans and bring to the boil again.

3. 3

   Using the back of a spoon, create small wells in the beans and crack the eggs into them, spreading them over the surface. Cover the pan with foil and cook over low heat for 10 minutes or until the eggs are done to your liking. Garnish with rosemary and serve with buttered toast and cups of tea.