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№ 331 · British

Campfire Smoky Beans Brunch (Paella Pan, Multiple Sausages, Eggs)

Tempo
35 min
Picante
Calor 1 de 5
Dificuldade
Fácil
Rende
4porções

Ingredientes

4 tbsp
olive or rapeseed oil
3-4 rosemary sprigs
6
chipolatas (small breakfast sausages — Brazilian salsicha breakfast or fresh small linguiça)
12
small cooking chorizo, halved (chorizo crú or pequena, half the size of regular)
6
good-quality smoked hot dog sausages, cut into large chunks (cachorro-quente defumado, or substitute Frankfurter-style)
2
onions, chopped
500ml carton passata (molho de tomate peneirado)
300g good-quality BBQ sauce (Stokes if you can find it; otherwise the best you can find at supermercado — avoid the very sweet supermarket-brand kinds)
2
× 400g cans borlotti beans, drained (feijão borlotti em conserva)
2
× 400g cans haricot beans, drained (feijão branco pequeno em conserva)
8-10 eggs
Toast, to serve (plus butter)
Salt and pepper

Modo de preparo

Campfire Smoky Beans Brunch

The big-pan brunch dish for groups: three different sausages browned in olive oil + rosemary, mixed with passata + BBQ sauce + two kinds of beans, eggs cracked into the surface and steamed under foil. Designed for camping but unbeatable on a Sunday morning at home. The whole thing serves 6 from one pan; everyone scoops directly from the pan onto buttered toast.

Heat: 1/5. From the chorizo only; not a hot dish.

Serving

Bring the pan to the table. Each diner scoops sausages + beans + an egg or two onto thick slices of buttered toast (or directly into a bowl). Hot mugs of tea or strong coffee. (For a dinner version, swap tea for cold beer.)

Tame it (drop to heat 0)

  • Use sweet (not spicy) chorizo; or replace with extra chipolatas
  • The recipe is mostly heat from chorizo's paprika; unspiced sausages eliminate the warmth

Sub: bottled chiles only

Doesn't apply — heat is from chorizo, not added chile.

Freezer-kit version

Make through step 7 (everything except the eggs). Cool fully. Portion into freezer containers (skip the eggs entirely). Up to 3 months.

Cook day: thaw overnight in fridge. Reheat in a pan, bring to a simmer, then proceed with steps 8-10 (egg-cracking and final cook). Eggs go in fresh.

Notes

  • Pan size matters. A 45cm paella pan is ideal — the wide surface gives plenty of room for the eggs to nest in their own wells. A 30cm sauté pan works for half the recipe (3-4 servings).
  • Three sausages is the dish. The combination is what makes this distinctive: chipolatas for breakfast-sausage savor, chorizo for paprika-oil drama, smoked hot dogs for smoky depth. If you only have one type of sausage, the dish loses its Britishness — but is still good.
  • BBQ sauce quality. This is half the sauce; use a good one. Stokes is the British reference; in Brazil, look for craft brands at supermercados like St. Marche, or any brand that lists tomatoes/molasses early in the ingredients (avoid the corn-syrup-first cheap kinds).
  • The rosemary infusion. Sizzling rosemary in oil first, then removing, gives the dish a piney aromatic backbone without rosemary needles in every bite. Don't skip.
  • Eggs. Crack them carefully — high yolk-to-white intactness. If you fluff one, it'll just scramble into the beans (still good, just different).
  • Variations:
    • Dinner version: add 1 cup red wine to the sauce; cook 5 min more before adding beans
    • Vegetarian: swap sausages for 400g portobello mushrooms + 200g smoked tofu cubed; the dish loses character but still works
    • Spicy: add 1 tbsp chipotle in adobo (Cepera Chipotle works) at step 6
  • Wine match isn't really right for brunch, but if doing this as dinner: a soft red (Beaujolais) or cold lager.
  • Camping note: the original was designed for an open fire. Adjust heat carefully — you want simmer, not blast.