I’m back! Although I got a late start to this brand new week, I feel refreshed and rejuvenated after last night’s Champions Trophy win by Team India. There was such a celebration throughout the country!
Last weekend was a strict “No Cooking” weekend. I devoted most of my time to taking care of my bikes and enjoyed a refreshing early morning ride to Alibaug. However, the visit was a short one, as I went there primarily to check out a hotel, so we didn’t spend much time off-roading. After stopping there for about thirty minutes, we hopped back on our bikes for the return ride.
A quick stop near Karnala Bird Sanctuary.
By the time we arrived back in Navi Mumbai, it was around ten in the morning, and we were famished. We decided to stop at Bikers Brewing Café in Kharghar for a classic American breakfast of baked beans on toast. I love beans and often pair them with my evening drinks, especially when they’re infused with bacon, another one of my favourites.
Breakfast at Bikers Brewing Cafe, Kharghar.
Although the beans I had were from a can, I plan to try making this dish at home for dinner since I didn’t want to spend much time cooking, given that I was gearing up for the Champions Trophy Final. I’ve also put a twist on the recipe by using maple syrup instead of molasses, which was the original ingredient created by Native Americans. Give it a try this week and pair it up with a glass of chilled Lager, just as I do. Cheers.
Ingredients: ( for 2 )
Haricot Beans – 25 gm
Tomatoes – 250 gm
Bacon – 10 gm
Vinegar – 2 tbsp
Salt – to taste
Pepper – to taste
Maple Syrup – 10 ml
Method:
1 ) Wash and soak the beans overnight.
2 ) Boil the beans till they are tender.
3 ) Drain and use the liquid for stock.
4 ) Blanch the tomatoes and make a puree. Set aside.
5 ) Add chopped Bacon, Maple syrup, salt & Pepper to the tomato puree. Add vinegar.
6 ) Pour the mixture into a baking dish and bake in a moderate oven for 15 minutes.
