Appetizers/Small Bites, Breakfast, Gluten-Free Recipes, Quick Recipes, Sandwiches, Seafood

Fusion at its best: Jamaican-European Breakfast – Beans on “Toast”

June 27, 2012

Although fusion cuisine is trendy now it isn’t a new concept. Culinary traditions from across the globe have been blending to foster innovation in the kitchen for decades. I have known about fusion cuisine before I even knew what ‘fusion cuisine’ was. I was born in England, grew up in Jamaica and therefore various flavours and techniques naturally found themselves blending as they made their way to my plate. Earlier this week, I was craving ‘beans on toast’ but I haven’t been eating any processed carbs (i.e. bread, rice, pasta) so I couldn’t make toast. Like most masterpieces, my fusion dish was born without a plan for greatness.

Traditional Beans On Toast (picture from Cooking Aweigh The Pounds)

Traditional Beans On Toast (picture from Cooking Aweigh The Pounds)

My Dad always made his beans using his Jamaican influence. It was never simply a can of baked beans warmed up and poured on top of toast. He always added herbs, spices and mushrooms that transformed beans into something delicious. I don’t know any other way to cook beans so I stuck to my roots and made my beans this way. Instead of toast, I made a substitute using yellow yam. I am not usually a fan of boiled yellow yam that feels dense down my throat as I swallow, but slicing the yam thin and making “yam-chips” added texture and a sweet flavour to this dish that balanced the spice.

Jamaican-ized Beans on Toast

Jamaican-ized Beans on Toast

Just when I thought I had reached my maximum fusion abilities for this quick dish, a friend saw me making ackee and saltfish and said I should see what happens when I put saltfish (salted cod, also called baccala) in the beans. Hence, I am now able to share with you the ultimate fusion breakfast/brunch dish, taking a British classic to the next level with Jamaican spices topped with a velvety poached egg. In twenty minutes, you can share my experience too at any time of the day.

Ultimate fusion Beans on Toast

Ultimate fusion Beans on Toast

Yummy

Yummy

Live, Love, Eat!

April x

Beans on Toast
Serves 2
A Jamaican spin on a English staple.
Print
Total Time
25 min
Total Time
25 min
For Beans
  1. 8oz Heinz Baked Beans
  2. onion, diced (less than 1/4 cup)
  3. 2 garlic cloves, diced
  4. 2 sprigs of thyme
  5. 1/2 cup of saltfish (soaked overnight and boiled for 10 minutes)
  6. 2 mushrooms, diced
  7. 1 scotch bonnet pepper, chopped finely
  8. 1/2 tablespoon olive oil
For Yam Chips
  1. 4 slices of yellow yam, peeled (about 1/4 inch thick)
  2. 1/2 tablespoon olive oil
For Poached Egg
  1. 2 eggs
  2. 1 tablespoon white vinegar
For Beans
  1. Heat oil in a small saucepan over medium heat.
  2. Add onions and garlic, cook for approx. 2 minutes until they are translucent and fragrant.
  3. Add saltfish for another two minutes before adding mushrooms, thyme and pepper for another two minutes.
  4. Add baked beans and mix thoroughly. Bring to boil and then simmer until ready to serve.
  5. Salt and pepper to taste.
For Yam Chips
  1. Add slices of yam to boiling water for about 3 minutes, test with a fork to make sure it is cooked through.
  2. Add yam to a frying pan with oil heated over medium heat and fry on each side – about 2 minutes on each side – until crispy.
For Poached Egg
  1. Boil water in a saucepan then reduce heat to a simmer (bubbles should still be present)
  2. Add vinegar to the water and stir
  3. Add egg to the water using a ladle and cook for about 4 minutes before removing from the water and plating.
  4. Sprinkle with salt and pepper.
Notes
  1. When I make this dish I start by boiling the yam, then begin the beans followed by frying the yam chips while poaching the eggs. Your timing will be perfect and your tummy will be happy.
The Yummy Truth http://www.theyummytruth.com/

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4 Comments

  • Reply Quick Asian Recipes - Ashish Negi June 27, 2012 at 2:16 pm

    That looks delish. Would love it if you link it to http://www.quickasianrecipes.com 🙂

  • Reply Salted Pollock & Braised Red Cabbage April 25, 2013 at 8:21 am

    […] I just wasn’t inspired by this dry looking piece of fish. I only really use saltfish with ackee, beans, or calalloo (similar to spinach) and I had none of those ingredients on hand. At the time I was […]

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