One-pot three-bean eggs

MAKES 8

This is a great breakfast or lunch dish, and also makes a great late-night snack. Just prepare it the day before and have it in the fridge ready to go whenever you feel like it!

75 g (2½ oz/¹/₃ cup) dried black-eyed peas

75 g (2½ oz/¹/₃ cup) dried red kidney beans

75 g (2½ oz/¹/₃ cup) dried borlotti (cranberry) beans

45 ml (1½ fl oz) olive oil

1 onion, chopped

2 garlic cloves, chopped

1 small red chilli, finely chopped

½ red capsicum (pepper), cut into long strips

2 tablespoons tomato paste (concentrated purée)

440 g (15½ oz) tin chopped tomatoes

1 tablespoon worcestershire sauce

1 tablespoon brown sugar

330 ml (11¼ fl oz) bottle of stout (I used Red Hill Brewery Imperial Stout)

250 g (9 oz) smoked pork shoulder or kassler, cut into small chunks

25 g (1 oz/½ cup) fresh basil leaves

1 teaspoon fresh marjoram

8 free-range eggs

Soak the dried beans in a large bowl of cold water overnight. Or, take this shortcut: put them in a large glass microwave dish, add 1 litre (35 fl oz/4 cups) water, place in the microwave with a lid on and cook on high for 11 minutes. Remove from the microwave and set the bowl aside with the lid still on until you need the beans.

Heat the olive oil in a large saucepan over medium–high heat, then add the onion. Stir well to coat with the oil, then turn the heat down and sweat the onion for about 8 minutes. Add the garlic, chilli and capsicum and cook over medium heat for another 8 minutes, stirring occasionally. Stir in the tomato paste and cook for several minutes, then add the tomatoes and cook for several minutes more.

Add the worcestershire sauce, sugar, beer and pork and stir while the mixture comes to the boil. Add half the basil, the marjoram and 250 ml (9 fl oz/1 cup) water and give it all a good mix. Season with sea salt and freshly ground black pepper.

Drain the beans and add them to the pan. Mix well, put the lid on and simmer gently for a couple of hours, or until the beans are tender. Check and stir occasionally, adding a little more basil each time. Allow to cool before storing in an airtight container in the fridge for up to a week, or portion the mixture out and freeze until needed.

When you’re ready for your one-pot three-bean eggs, preheat the oven to 230°C (450°F/Gas 8). Take the bean mixture out of the fridge and heat enough of it in your microwave to fill eight ovenproof ramekins about three-quarters full. Put the hot beans into the ramekins and make a little well in the centre. Crack an egg into each well, then bake for 10–15 minutes, or until the egg is set.

Beer Notes

You could also use Coopers Best Extra Stout, or even a dark ale such as a porter, a Guinness, or even a dark lager such as a Matilda Bay Dogbolter