Sausage, bean & bacon bake recipe | Good Food

Sausage, bean & bacon bake

12 chipolatas
200g pack smoked dry-cured bacon
lardons
4 tbsp sunflower oil
680g bottle passata
1 tbsp sweet smoked paprika
3 tbsp tomato purée
1 tbsp brown sugar
100g brown sauce
3 x 400g cans cannellini beans
drained and rinsed
6 eggs
piles of hot buttered toast
to serve

Method

step 1
Heat oven to 220C/200C fan/gas 7. Toss the chipolatas, bacon lardons and 1 tbsp of the oil together in a large roasting tin. Roast for 20-30 mins until everything is turning brown and crisp – you may want to tip off any liquid and stir it halfway. Use a fish slice to scrape up any stuck bits.
step 2
Whisk together the passata, paprika, tomato purée, sugar, brown sauce, 250ml water, a little salt and lots of pepper. Stir into the tin with the beans. Can be made 1 day ahead – cool first, tip into a plastic container, then chill.
step 3
Put the tin back in the oven and bake for another 20 mins until thickened and bubbling (add another 10 mins if cooking from chilled).
step 4
Turn off the oven but leave the tin in to keep warm while you fry the eggs. Heat the remaining oil in a large frying pan, crack in the eggs and fry them to your liking. Serve the fried eggs with the sausage bake and plenty of hot buttered toast.