Your breakfast spread needs some slow-cooked beans.
Fresh avocado, yogurt or sour cream , roughly chopped cilantro leavesSet the slow cooker to the sauté function. Add the oil and, when hot, add the onion and cook for 3–5 minutes, or until soft. Add the garlic, cumin, bay leaves and cinnamon and cook for a further 1–2 minutes. Add the chipotle in adobo, the brown sugar, vinegar, and tomato paste. Cook for another minute before adding the beans and stirring to coat. Pour over the stock and tomatoes, close the lid and set the heat to low.
Remove the bay leaves and cinnamon before serving.Just before serving, prepare the prosciutto crumb. Preheat the oven to 180°C . Place the prosciutto slices on a baking tray lined with baking paper and drizzle over the balsamic glaze. Pop in the oven for 10 minutes, or until the prosciutto looks dark and golden. Remove and allow to cool, then blitz to a rough crumb in a food processor. Combine with the breadcrumbs, a drizzle of olive oil and a generous amount of salt and pepper.
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