Entertaining

Smoky baked beans with cheat's injera flatbread

Name: Smoky baked beans with cheat's injera flatbread recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 4 rashers streaky bacon, thinly sliced; 2 tsp extra virgin olive oil, plus extra to grease; 1 large red onion, finely chopped; 3 garlic cloves, crushed; 1 tsp smoked paprika; 1/2 tsp dried chilli flakes; 400g can cannellini beans, drained, rinsed; 400g can butter beans, drained, rinsed; 400g can cherry tomatoes; 2 tbs maple syrup; 1 tbs Worcestershire sauce; 100g Greek feta, crumbled; 2 cups mixed herbs (we used mint, parsley and oregano); 1 cup (150g) plain flour; 1 tsp bicarb soda; 1 cup (250ml) chilled soda water; 1/2 cup (125ml) white vinegar; 1/2 tsp salt flakes

Rate now

30m

Smoky baked beans with cheat's injera flatbread

Jump to recipe

by Kirsten Jenkins

Dec 15, 2020

This savoury breakfast or brunch dish is a true weekend comfort.

4 rashers streaky bacon, thinly sliced
2 tsp extra virgin olive oil, plus extra to grease
1 large red onion, finely chopped
3 garlic cloves, crushed
1 tsp smoked paprika
1/2 tsp dried chilli flakes
400g can cannellini beans, drained, rinsed
400g can butter beans, drained, rinsed
400g can cherry tomatoes
2 tbs maple syrup
1 tbs Worcestershire sauce
100g Greek feta, crumbled
2 cups mixed herbs (we used mint, parsley and oregano)

Injera flatbread

1 cup (150g) plain flour
1 tsp bicarb soda
1 cup (250ml) chilled soda water
1/2 cup (125ml) white vinegar
1/2 tsp salt flakes

Method

1.

Place the bacon in a cold heavy-based saucepan over medium heat, and cook for 4-5 minutes until it just starts to colour. Add the oil, onion and garlic, and cook for a further 4 minutes or until the onion has softened. Add the paprika, chilli flakes, beans, tomatoes, maple syrup, Worcestershire sauce and 1 cup (250ml) water and bring to the boil. Reduce heat to medium-low and simmer for 20 minutes or until the sauce is thick and has reduced. Season with salt and pepper.
2.

Meanwhile, for the injera flatbread place flour, bicarb and soda water in a large bowl and whisk until smooth. Add vinegar and salt and whisk to combine. Transfer mixture to a large jug. Lightly grease a 20cm non-stick crepe pan or frypan and place over medium heat. Pour 1/4 cup mixture into the pan to just cover the base, cover with a lid and cook for 1 minute or until bubbles form and the top is cooked. Set aside and keep warm. Repeat with the remaining batter.
3.

Place 1 piece of flatbread in a shallow serving bowl and top with some of the beans. Repeat with remaining flatbread and beans. Sprinkle over feta and mixed herbs to serve.