Homemade baked beans
Wow. How poncy. So delicious though. SOO delicious.
- Broad beans (just the beans, not the pod)
- Fresh as ripe red organic tomatoes
- Butter
- Garlic
- A splash of white wine
- Some healthy dollops of white truffle oil
- Salt
- Cumin
- Brown sugar (1-2 tablespoons)
- A little lemon juice
Chop the tomatoes up really roughly. Put that all in an oven-proof receptacle of some kind and bake for an hour.
Crack eggs on top. Cook them until the whites all turn white, not a minute more. You want those yolks to stay nice and runny.
Sprinkle with truffled pecorino and a dash of pepper. Let that melt. If that isn’t the best vegtarian breakfast ever I’m a deep-fried truffled hindu cow.
Ponce on.
[...] the air like methane in Mumbai. But as the weeks progressed, my culinary skillset began to adapt. Broad beans started dancing seductively with pecorino and white truffle oil. Previously ignored sections of [...]