NZ Woman's Weekly

Italian style homemade baked beans

Italian style homemade baked beans
  • Servings

    4
  • Courses

    Brunch
  • Meal Origin

    Italian

Easy and super-tasty, make these tomato and basil beans with bacon and an egg – a brunch favourite.

You can add some crusty bread for a complete meal –“ the works” Italian style!

  • 1 tbsp olive oil
  • 1 red onion, finely sliced
  • 1 clove garlic, crushed
  • 2 rashers smoky bacon or chorizo, diced
  • 1 can diced tinned tomatoes
  • ½ cup water
  • 1 can tinned cannellini beans, drained
  • 2 tbsp Worcestershire sauce
  • 1 tsp brown sugar
  • 1 tsp smoked paprika
  • 2 tbsp tomato paste or sauce
  • 4 eggs
  • Fresh basil leaves/olive oil and cracked pepper to serve

1 Preheat the oven to 180°C. Heat the oil in a large frying pan and saute the onion, garlic and bacon for 3-4 minutes over a medium heat until the onion is soft and the bacon coloured.

2 Add the tomatoes, water, cannellini beans, Worcestershire, brown sugar, paprika and paste and simmer for 5-8 minutes until reduced and thickened.

3 Divide between individual dishes (or spoon into a large dish) and make a well in the centre of each dish (or in each quarter of a large dish).

4 Crack an egg into each well,  cover with foil and bake for 5-8 minutes until the egg is set. Serve with a swirl of olive oil, fresh basil and cracked pepper.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

Subscribe to the magazine

It's the end of an era for Miranda

In this week's issue of New Zealand Woman's Weekly magazine it’s the end of an era for Miranda.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.

Subscribe