Wholemeal waffles with baked beans, chorizo and egg recipe (2024)

• 80 ml (1/3 cup) olive oil
• 2 chorizo, thickly sliced
• 1½ golden shallots, thinly sliced
• 1 tbsp each oregano and thyme
• 1 tbsp Sherry vinegar, or to taste
• To serve: soft-poached eggs

• 300 gm dried white beans, such as cannellini, soaked overnight in cold water, drained
• 2 celery stalks, coarsely chopped
• 1 Spanish onion, coarsely chopped
• 1 carrot, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 1 red capsicum, coarsely chopped
• 2 long red chillies, coarsely chopped
• 50 ml olive oil
• 100 gm speck, rind removed, diced
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 3 thyme sprigs
• 1 fresh bay leaf
• 700 ml chicken stock
• 400 gm canned cherry tomatoes
• 2 tbsp each maple syrup and Sherry vinegar, or to taste

• 10 gm (1 tbsp) dried yeast
• 125 gm butter, diced
• 400 ml milk
• 100 ml buttermilk, well shaken
• 200 gm each wholemeal flour and plain flour
• 100 gm (1 cup) rolled oats
• 2 eggs, lightly beaten
• 1 tsp baking powder

Main

• 1

  For baked beans, preheat oven to 180C. Bring beans and enough cold water to cover by about 2cm to the boil in a saucepan over high heat. Reduce heat to low, simmer until just tender (20-30 minutes), then drain and set aside. Meanwhile, blend celery, onion, carrot and garlic in a food processor until finely chopped, then transfer to a bowl. Repeat with capsicum and chillies and reserve separately. Heat oil in a large casserole over medium-high heat, add onion mixture and sauté until tender (6-8 minutes). Add capsicum mixture and sauté until very tender (6-8 minutes). Add speck, spices and herbs, and stir until fragrant and speck begins to colour (2-3 minutes), then add chicken stock, tomatoes and beans. Cover with foil and bake until sauce thickens and beans are very tender but still hold their shape (2-2½ hours). Stir in maple syrup and vinegar, discard herbs, season well to taste and keep warm.

• 2

  For wholemeal waffles, stir yeast and 125ml lukewarm water in a bowl until yeast dissolves. Melt butter in a saucepan over low heat, add milk and warm gently until lukewarm, then remove from heat and add to yeast mixture along with buttermilk. Combine flours, oats and a pinch of salt in a separate bowl, make a well in the centre, add milk mixture and mix to combine. Cover with plastic wrap and stand until doubled in size (1-2 hours). Beat in egg and baking powder until well incorporated, then cook in batches in a pre-heated waffle iron until golden and crisp (4-5 minutes; you'll need to spread the batter in the iron and it will puff up a lot as it cooks).

• 3

  Heat in oil in a frying pan over medium-high heat, add chorizo and fry, turning occasionally, until crisp (1-2 minutes), then remove with a slotted spoon. Add shallot and sauté until tender (1-2 minutes), then add herbs and cook until fragrant (30 seconds). Remove from heat, add vinegar and cooked chorizo, and season to taste.

• 4

  Serve wholemeal waffles warm topped with baked beans, chorizo and poached egg.

  See Also

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