Boston Baked Beans with Sausages

We recently spent some time camping with good friends of ours at Blue Pools, Briagolong State Forest.

While we were away though I did manage to capture some camp cooking.  I have to say cooking on on open fire in the middle of the bush is sometimes a challenge. The hardest thing was controlling the heat of the fire.. lol!!  So there was some improvising done.  Cooking on a stove top would have been a lot easier but probably not as much fun.

Saying this, cooking Boston Baked Beans with Sausages was interesting - but producing such a comforting meal made it all worthwhile.  I know the kids will want this again for breakfast when we return to civilisation.

Boston Baked Beans with Sausages

Serves: 8

ProPoints per serve: 5

cooking spray

600 grams extra lean beef chipolata sausages

2 brown onions, finely chopped

1 garlic clove, crushed

1 red capsicum, diced

1 tablespoon sweet paprika

1 tablespoon dried oregano

2 x 400 gram tins baked beans

2 x 400 gram tins diced tomatoes

salt

freshly ground black pepper

Spray a camp oven or heavy based saucepan with cooking spray.  Add sausages, onions and garlic and cook over a hot part of the fire (or high heat) until sausages are sealed and onions start to soften.  Add capsicum, paprika and oregano and cook for a further 2 minutes.

Stir in the beans and tomatoes.  Move to a cooler part of fire (or lower heat) and simmer for 10 minutes, stirring occasionally.  Season with salt and freshly ground black pepper.

Serve with toast if desired.

(click here for a printable version of this recipe)

Spiced Beans with Eggs

Today I really wanted something totally different for breakfast and considering the time was approaching brunch, I knew I needed to eat something that would satisfy me for both breakfast and lunch. I did however fancy eggs but wasn't excited by egg and bacon, nor by poached or scrambled eggs although I did entertain the idea of an omelette for a minute or so.

I remembered a recipe that I had read somewhere, although I don't recall precisely where. The more I thought about it I knew that I had read many versions of this recipe it had just never appealed to me to cook it previously. It was eggs that were poached in a tomato bean style casserole base - a one pot wonder. Thinking more about this dish I decided to recreate it based on not only what I remembered but what flavours I fancied.

The result was very enjoyable and must admit filling. We all enjoyed this different style of dish even mam. The tomato bean style casserole I filled with vegetables had a hint of spice and actually complimented the softly poaced eggs.

A fine way to start the day, in my books anyway.

Spiced Beans with Eggs
Serves: 6
ProPoints per serve: 7
2 teaspoons olive oil
1 brown onion, finely diced
1/2 red capsicum, finely diced
1/2 green capsicum, finely diced
100 grams button mushrooms, quartered
1 1/2 teaspoons paprika
1/2 teaspoon crushed garlic
440 gram tin diced tomatoes in juice
440 gram tin baked beans
1 teaspoon dried oregano
salt
freshly ground black pepper
6 eggs
6 slice wholegrain/multigrain bread
1 spring onion, green section only, finely sliced

Heat oil in a large frying pan over medium heat. Add the onions and capsicum, cook stirring for 3 - 4 minutes or until softened slightly. Add mushrooms and cook for a further 2 minutes. Mix through the paprika and garlic.

Add the tinned tomatoes and baked beans and cook for 5 minutes or until slightly thickened, stirring occasionally. Add oregano and season to taste with salt and freshly ground black pepper.

Using a large spoon make a well in the bean mixture and crack in one egg. Continue with remaining eggs. Cover and cook for 4 - 6 minutes or until eggs are cooked to your liking.

Meanwhile toast the bread.

When eggs are cooked, remove from heat and sprinkle with spring onion. Serve immediately with toast.


(click here for printable version of recipe)

Bean and Vegetable Cups

For a quick snack or lunch, these Bean and Vegetable Cups really fit the bill! Not only are they easy to make but they are tasty and very filling.

The ones that I have made today are perfect for vegetarians but as with a lot of our dishes, the filling can be changed and adapted to suit everyone. I have in the past added bacon, ham or shredded chicken but they are just as nice the way these are.

As with using different fillings any sliced bread can be used, I have used multigrain as that's what I had on hand but white is just as delicious.

Bean and Vegetable Cups

Makes 12

Points per serve: 2.5

cooking spray

12 slices multigrain bread

1 x 440g tin baked beans in tomato sauce

2 shallots, thinly sliced

1/2 red capsicum, diced

1/2 green capsicum, diced

1 tablespoon tomato paste

2 teaspoons dried oregano

freshly ground black pepper

3/4 cup grated tasty cheese

Preheat oven to 180 deg C.

Spray a large muffin pan with cooking spray.

Remove crusts from bread slices and using a rolling pin, roll each bread slice individually until about 5 - 7mm thin. Press each slice into the muffin pan ensuring that the sides are evenly balanced, thus forming a cup or a basket.

In a bowl add the beans, shallots, capsicum, tomato paste, oregano and pepper mix together to combine well. Spoon mixture into bread cups. Sprinkle with tasty cheese.

Spray tips of bread with additional cooking spray. Cook in oven for 15 - 20 minutes or until cheese has melted and is golden.
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