Barney’s breakfast beans

Avalon food cookbook

Avalon food, 264pp.
by families and supporters of Avalon Public School
Create a Cookbook, Australia, 2012
Cooking on page 32

This cookbook celebrates the food, community and lifestyle of Sydney’s northern beaches. It’s also been a successful fundraiser for the Avalon Public School.

As with most school-based cookbooks, Avalon food is filled with recipes from the parents, grandparents and extended families of those at the school. There are also recipes for signature dishes from some of the area’s most famous restaurants.

I borrowed this book from my dear friend, Maggie, who was given it as a gift by Dootz, another friend, who lives in Avalon. The page-32 recipe is by the Hayward family.

breakfast beans

Barney’s breakfast beans

Ingredients
1 red onion chopped
1 clove garlic, finely chopped
1 chorizo sliced
400g cannellini beans
1 can cherry tomatoes
large pinch smoked paprika or to taste
parsley, finely chopped
sea salt and cracked pepper to taste
4 eggs fried or poached
1 fresh chilli, finely chopped (optional)

tomatoes, chorizo, onions chorizo, tomatoes and beans sourdough bread

Method
Sauté onions, garlic and chorizo until onion is translucent.

Add remaining ingredients and cook gently for 20 minutes. Stir through parsley and spoon into shallow bowls.

Top with eggs and chilli.

Serves 4.

How it played out
I’ve been saving this recipe to make at a Bloddy Girl weekend at my house at Rosedale. Every few months, a bunch of friends get-together for a laugh-filled couple of nights when we eat and drink too much and stay up too late—on the first night! Everyone goes to bed early on the second.

I made this as written for our Sunday morning breakfast, except that I’ve never seen a can of cherry tomatoes (must be something you can buy in Sydney) so I used fresh. I upped quantities slightly because there were six of us, and I cooked eggs to order. Of course, I felt compelled to cook bacon too, and serve it all with my homemade sourdough bread.

Verdict
Everyone loved it. Super-easy to make and just right for Carol, our gluten-free Bloddy Girl. She did a show-and-tell of the brilliant quilt she’d made for a friend’s baby. Isn’t she talented and aren’t those colours fabulous!

If you love quilts, check out the amazing handmade Egyptian appliqués on my travel blog.

And thanks to Barney and the Hayward family for a great recipe.

front of quilt

Carol trying to hide behind her fabulous quilt.

back of quilt

A look at the back of the quilt

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About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
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One Response to Barney’s breakfast beans

  1. Pingback: Coq au vin | What's cooking on page 32

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