Campfire Full English Breakfast Beans 

Recipe created by Chris Mackett

“When it comes to outdoor cooking, I often remember fond times camping with the family. After a disrupted night sleep and waking up super early because of the birds chirping away, the thought of a campfire breakfast was always a super rejuvenating way to start the day, ready for all the activities that lay ahead” – Chris Mackett 

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Ingredients

Preparation Time: Approximately 1 hour
Cooking Time: Approximately 1 hour 30 minutes
Serves: 4 people

150g haricot blanc beans (soaked in cold water overnight)
190g mini cooking chorizo
200g bacon, diced into lardons
1 Spanish onion, diced
20 Paris Brown mushrooms, cut in to quarters
1 tsp smoked paprika
1 tbsp tomato purée
½ tbsp red wine vinegar
1 tin of chopped tomatoes
½ pint of chicken stock
1 tsp thyme leaves
4 duck eggs (for a bigger yolk, or hen’s eggs)
4 slices of thick cut sourdough toast
2 slices of black pudding, cut in half (Optional)
2 tbsp flat leaf parsley
4 sprigs of watercress
Salt and pepper to taste
Brown or Tomato Sauce [Optional]

Rustic Hash browns
1 x large Maris Piper, peeled and grated
60g melted butter
¼ cracked black pepper
¼ chilli flakes
Pinch of salt
Oil for cooking

Method

  1. Light the BBQ or fire pit with a Bryant & May Extra Long Match and leave to settle until the embers are glowing hot. 
  2. Place a large cast iron pan, either over or into the embers, add the soaked beans and cover them with fresh water, bringing them to a simmer. Cook for 45 minutes or until tender. Drain the beans through a colander and keep to one side until later. 
  3. Return the pan to the heat. Add a splash of oil, then add the chorizo. Start to fry it off to render the fat and release the delicious oil for approximately 5 minutes.
  4. Add the bacon and fry this until golden and crisp. 
  5. Add the onions and mushrooms and sauté quickly in the flavoured oils.
  6. Stir in the tomato purée and smoked paprika and cook out for approx. 1 minute, then add the tinned tomatoes, vinegar, thyme and stock, bring to a simmer and add the beans back to the pan and leave simmering for an approximate 1 hour. 
  7. Making the hash browns, add the grated potato and salt into a mixing bowl and leave for 10 minutes so that the excess waters are drawn out of the potatoes. 
  8. Empty the salted potato into a clean kitchen towel and squeeze out all of the moisture before returning the grated potato to the bowl. 
  9. Add the butter, pepper and chilli flakes and mix well. Shape the potato into a burger style patty and place onto the medium heat side of the BBQ, frying gently. Once crisp and golden-brown, flip over and repeat for the other side, if needed add a little extra oil to keep the hash browns cooking nicely. 
  10. When the hash browns and beans are nearly ready, butter the bread and toast on fire pit and then fry your eggs. Fry them in a ring or pan to keep them nice and round.
  11. To serve, remove the toasted bread from the BBQ and then ladle over the beans, (making sure you get a little of everything), then add the hash brown and top with a fried egg. Sprinkle over the chopped parsley and watercress, and don’t forget the red or brown sauce! 
  12. Optional extra if you like it; fry off a little black pudding and crumble on top.