Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 cloves garlic, minced
- 2 tbsp red-wine vinegar
- 2 tbsp pure maple syrup or raw honey
- 2 tsp smoked paprika
- 2 cups passata or pasta sauce
- 1 onion, finely chopped
- 1 tbsp cold-pressed olive oil
- 2 × 400g can pinto beans, drained & rinsed
- Handful baby spinach, roughly chopped
- Pinch sea salt & pepper
- 4 large organic eggs
Method
- You can make your baked beans ahead of time at home the night before you leave or you can make them when you are camping. Simply combine the garlic, red-wine vinegar, maple syrup, paprika and passata together and seal them in a jar to take with you.
- To make the baked beans, sauté the onion first in a large frying pan with some olive oil. Add passata, garlic, vinegar, maple syrup and beans and then stir. Bring to the boil and allow it to simmer for 10 mins with the lid on.
- Make 4 holes in the bean mix and crack an egg into each hole.
- Add some baby spinach, season and then cover with a lid or foil and cook for 5 mins until the whites of the eggs are set. Your eggs will continue to cook once you take them off the heat.
- Serve with sourdough toast and enjoy.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
