Grandads Breakfast Bean Samich Recipes

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CAN YOU BELIEVE (GRANDPA'S BAKED BEAN SANDWICH)



Can You Believe (Grandpa's Baked Bean Sandwich) image

Was talking to one of my cousin's the other day and we were talking about the days she lived in Ashville, NC where my Mother's family lived. We got talking about Grandpa Coche and his baked bean sandwich. He would alway say "just because your poor doesn't mean you have to eat like it".I remember us kids not wanting to taste his...

Provided by Norma DeRemer

Categories     Sandwiches

Number Of Ingredients 5

butter for bread
2 slice of buttered rye bread or bread of your choice
1 c slightly heated baked beans
sliced sweet onion
prepared yellow mustard

Steps:

  • 1. Butter two slices of rye bread or bread of your choice.
  • 2. Spoon on warm baked beans.
  • 3. Top with sliced onion and drizzle yellow mustard over all.
  • 4. Place second slice of bread on top, cut in half and serve with pickles and a hand full of chips.
  • 5. (As Grandpa would say "come on and dig in, it's good")
  • 6. *even if the baked beans had onion in it, Grandpa would always add slices of onion "for a little more bite" he would say.

BREAKFAST BEANS



Breakfast Beans image

A recipe from the Australian Women's Weekly. Suggested beans can be served on thickly slice sourdough toast. This recipe uses dried beans- overnight soaking is required. Recipe can be made ahead and stored in an airtight container in the fridge. Canned beans can be used for this recipe. Cooking time does not include overnight soaking of the beans

Provided by Jubes

Categories     Breakfast

Time 2h55m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups dried cannellini beans (400 grams)
1 tablespoon olive oil
1 large brown onion, coarsely chopped
2 garlic cloves, sliced thinly
2 rindless bacon, rashers chopped coarsely (130 grams)
2 tablespoons brown sugar
1/4 cup maple syrup
1 tablespoon Dijon mustard (4 teaspoons)
400 g chopped tomatoes
1 liter water
flat leaf parsley, finely chopped for decoration

Steps:

  • Wash and strain the beans. Place the beans in a large bowl and cover with water. Stand overnight and then drain them. RInse under fresh cold water and drain the beans again.
  • Heat the oil in a large saucepan, add the onion, garlic and bacan. Cook, stirring until the onion softens.
  • Stir in the beans, sugar, syrup and mustard. Add undrained tomatoes and the water and then bring to the boil.
  • Reduce heat and simmer, covered for about 2 hours or until the beans are tender.
  • Uncover, cook, stirring occassionally, about 30 minutes or until the mixture thickens.
  • Serve beans on toast, sprinkled with parsley.

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