Eggs, Bacon and Beans for Supper

A Quick and Easy Supper Recipe for All the Family

I have been telling my husband for over a week now, that I am going to make Jack Monroe’s bean, carrot and cumin burgers.  You know Jack, the inspired author of the blog ‘A Girl Called Jack.’ And now, winner of Judges Choice Award at Fortnum and Mason’s Food and Drink Awards.   If you haven’t already, have look at her blog, its eye opening and clever, and then buy her book when it is published.  I know I will.

For the time being, back to those bean burgers.

Not only do they look delicious and we have the required ingredients in the cupboard and fridge, but I am also excited to use that tin of kidney beans for something other than a chilli and I think our daughter with love them too.

Of course, my inability to follow even the simplest of recipes is evident here.  I have added a few extra ingredients, purely use up bit and pieces from the fridge so that we get to enjoy them rather than the bin.  So, here goes.

Bacon and Bean Patties, with a boiled egg
Makes 9 patties – 1 or 2 per person depending on the appetite
Prep in 20 minutes, chills in 30 minutes and cooks in 10 minutes

Ingredients and suggested quantities:
2 rashers streaky bacon
½ leek, finely chopped or an onion if you have
1 carrot, finely grated
2 sticks of celery, finely cubed
1 garlic clove, crushed
1 level tsp ground cumin
1 tin red kidney beans, drained and rinsed
2 tbsp coriander, chopped
Freshly ground black pepper
1 tbsp olive oil
Eggs, enough for one per person

Serve with a green salad or some baked potato wedges

Bean and bacon patties

1.  Fry the bacon in a large frying pan until golden and crispy.  Remove from pan and sit on some kitchen paper to absorb any excess oil
2.  Discard most of the bacon fat from the pan and return to the heat.  Chuck in the chopped leek and celery until softened and starting to brown.  Then add the garlic and cumin and cook for a couple more minutes to excite the flavours.  Remove from heat and tip into a large bowl.
3.  Whizz up the bacon in a processor until fine, or use scissors and snip into fine slithers.  Then add to the bowl, together with kidney beans, grated carrot and coriander
4. Using a potato masher, squash the beans into the mixture until everything has combined.
5. Taste the mixture and season with pepper.  You shouldn’t need any salt because of the bacon
6. Using 2 table spoons, or your hands, shape the mixture into balls. I found that this quantity made 9. Put the balls that you don’t intend to use straight away into the freezer, and those you do intend to use straight away onto a plate, cover and chill for about 30 minutes in the fridge
7.  10 minutes before you are ready to serve, heat the olive oil in a pan and using the back of a spatula, gently press down the balls into flatter patties and fry for about 4 minutes on each side until slightly crispy, but heated through
8.  At the same time, place the eggs into boiling water and cook for 6 minutes.  At the end of this time, pop into cold water and remove the shell
9.  Serve the egg on top of the patties, just cutting through the egg white so the yolk drizzles out

I like to eat this with a dressed green salad, however my potato loving husband and daughter like some homemade potato wedges.  Either way, this cost effective meal is full of flavour and will go down a storm.

Bean and bacon patties


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