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Pancetta Baked Beans with Basil Pesto - The Brick Kitchen
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Pancetta Baked Beans with Basil Pesto
Prep Time
30 mins
Total Time
30 mins
 
Servings: 3 -4
Author: Claudia Brick
Ingredients
Pancetta Baked Beans
  • splash of olive oil
  • 1 punnet cherry tomatoes
  • 1 large onion , diced
  • 3 cloves garlic , minced
  • 50 g pancetta , roughly chopped
  • 2 teaspoons fresh thyme
  • 1/2 teaspoon smoked paprika
  • 400 g can tomato in puree
  • 2 x 400g cans cannelloni beans
  • 2 teaspoons worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon white vinegar
  • 1/2 cup fresh flat-leaf parsley , chopped
Basil Pesto
  • 1 cup packed fresh basil
  • 1/4 cup freshly grated parmesan
  • 1 clove garlic
  • 3 tbsp pinenuts
  • 1/4 cup olive oil
To serve
  • hot buttered sourdough toast
  • poached eggs , 1-2 per person
Instructions
Basil Pesto
  1. Lightly toast the pinenuts in a pan.
  2. Blitz together the basil and pinenuts in a food processor until finely chopped.
  3. Add the garlic and parmesan. Blitz to combine.
  4. Drizzle in the olive oil with the motor running to combine. Scrape down the sides and process again.
  5. Season to taste with salt and pepper.
  6. Scrape pesto into an airtight container and set aside in the fridge until ready to use.
Baked Beans
  1. Preheat the oven to 200C. Line a baking tray with baking paper. Halve the cherry tomatoes and spread on the baking paper. Drizzle with olive oil and season with salt & pepper. Bake for 15 minutes or so.
  2. Put a medium pot of water on to boil for the poached eggs (optional).
  3. Meanwhile, in a large fry pan, heat a splash of olive oil over medium heat. Sautee the diced onion and minced garlic for 5 minutes, stirring, until softened.
  4. Add the chopped pancetta and thyme. Sautee for a further 5 minutes until fragrant.
  5. Add the smoked paprika and mix to combine.
  6. Add the can of tomatoes, cannelloni beans, worcestershire sauce, brown sugar and white vinegar. Stir to combine and simmer, uncovered, for 5-10 minutes to heat through and thicken slightly.
  7. Turn off the heat and stir through the parsley.
To serve:
  1. Poach the eggs. (see detailed instructions here if you need).
  2. Serve the baked beans with slices of hot buttered sourdough, a dollop of basil pesto, roasted cherry tomatoes and a poached egg per person.