Chicken with Smoky Devilled Beans

Chicken with Smoky Devilled Beans

This is a cross between two of my favourite winter recipes; quick cassoulet and Boston baked beans. I use the beans (cooked without the chicken) for breakfast with a poached egg, as a side dish with lamb, pork and sausages or topped with grilled halloumi.

Serves 4–6

Photography by Josh Griggs
From issue #73