I’m always up for a savoury breakfast. While the rest of my family reach for cereal, I go for eggs, avocado on toast, or these Speedy Breakfast Beans. With a subtle spice and smokiness and a tomato hit you’ll love, these beans will have you satisfied and ready to conquer the day.
They also work well shared with friends in a brunch scenario. Add some sourdough toast, poached eggs, fresh rocket, and fetta. Bon appetit!
INGREDIENTS
500g ripe tomatoes, chopped roughly
1 tsp smoked paprika
1 tsp dried thyme
1 tbsp pure maple syrup
1/2 tsp salt
1/2 tsp ground black pepper
800g canned cannellini beans, drained and rinsed (approx 500g after draining)
1 tbsp Worcestershire sauce
METHOD
- Drain and rinse beans. Set aside.
- Put all other ingredients into a medium sized saucepan and bring to the boil. Let the mixture simmer on low and reduce until it because a saucy thickness.
- When you’ve reached your desired consistency, stir in the beans gently and allow them to heat through. Take them off the heat – don’t leave them to cook as this will result in a mush.
- Serve with rocket and fetta, and a crusty toast if desired.
NOTES
- If tomatoes aren’t in season or you just don’t have any available at the time of cooking, the equivalent weight in canned diced tomatoes can work.
- These beans also keep pretty well in the freezer if you wanted to make a bigger batch and keep portions for later. Simply let them thaw in the fridge overnight and then give a good mix, to ensure liquids are mixed well back into the sauce, and gently heat.
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