This might sound like a breakfast dish, but we could eat it any time of day. Start this a day ahead to soak the beans.
80 ml(1/3 cup) olive oil2chorizo, thickly sliced1½ golden shallots, thinly sliced1 tbsp eachoregano and thyme1 tbspSherry vinegar, or to tasteTo serve:soft-poached eggsBaked beans300 gmdried white beans, such as cannellini, soaked overnight in cold water, drained2celery stalks, coarsely chopped1Spanish onion, coarsely chopped1carrot, coarsely chopped2garlic cloves, coarsely chopped1red capsicum, coarsely chopped2long red chillies, coarsely chopped50 mlolive oil100 gmspeck, rind removed, diced2 tspsmoked paprika1 tspground cumin3thyme sprigs1fresh bay leaf700 mlchicken stock400 gmcanned cherry tomatoes2 tbsp eachmaple syrup and Sherry vinegar, or to tasteWholemeal waffles10 gm(1 tbsp) dried yeast125 gmbutter, diced400 mlmilk100 mlbuttermilk, well shaken200 gm eachwholemeal flour and plain flour100 gm(1 cup) rolled oats2eggs, lightly beaten1 tspbaking powder
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.
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).
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.
Serve wholemeal waffles warm topped with baked beans, chorizo and poached egg.