Breakfast Beans Recipes

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BREAKFAST BEANS

A recipe from the Australian Women's Weekly. Suggested beans can be served on thickly slice sourdough toast. This recipe uses dried beans- overnight soaking is required. Recipe can be made ahead and stored in an airtight container in the fridge. Canned beans can be used for this recipe. Cooking time does not include overnight soaking of the beans

Provided by Jubes

Categories     Breakfast

Time 2h55m

Yield 6 serving(s)

Number Of Ingredients 11



Breakfast Beans image

Steps:

  • Wash and strain the beans. Place the beans in a large bowl and cover with water. Stand overnight and then drain them. RInse under fresh cold water and drain the beans again.
  • Heat the oil in a large saucepan, add the onion, garlic and bacan. Cook, stirring until the onion softens.
  • Stir in the beans, sugar, syrup and mustard. Add undrained tomatoes and the water and then bring to the boil.
  • Reduce heat and simmer, covered for about 2 hours or until the beans are tender.
  • Uncover, cook, stirring occassionally, about 30 minutes or until the mixture thickens.
  • Serve beans on toast, sprinkled with parsley.

2 cups dried cannellini beans (400 grams)
1 tablespoon olive oil
1 large brown onion, coarsely chopped
2 garlic cloves, sliced thinly
2 rindless bacon, rashers chopped coarsely (130 grams)
2 tablespoons brown sugar
1/4 cup maple syrup
1 tablespoon Dijon mustard (4 teaspoons)
400 g chopped tomatoes
1 liter water
flat leaf parsley, finely chopped for decoration

SLOW COOKER BREAKFAST BEANS

Enjoy this slow-cooked alternative to canned baked beans for breakfast or brunch, served on toast or with eggs. They're a good source of protein

Provided by Good Food team

Categories     Breakfast, Brunch, Dinner

Time 5h30m

Number Of Ingredients 8



Slow cooker breakfast beans image

Steps:

  • Heat the slow cooker if necessary. Heat the oil in a large frying pan and fry the onion until it starts to brown, then add the garlic and cook for 1 min. Add the vinegar and sugar and bubble for a minute. Stir in the beans and passata and season with black pepper. Tip everything into the slow cooker.
  • Cook on Low for 5 hours. If the sauce seems a little thin turn the heat to High and cook for a few more minutes. Stir through the coriander.

Nutrition Facts : Calories 149 calories, Fat 3 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.39 milligram of sodium

1 tbsp olive oil
1 onion , thinly sliced
2 garlic cloves , chopped
1 tbsp white or red wine vinegar
1 heaped tbsp soft brown sugar
400g can pinto beans , drained and rinsed
200ml passata
small bunch coriander , chopped

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