Breakfast Beans

This really is a simple recipe. I know you can just buy baked beans in a can but I’m telling you its just not the same. Beans can be a great side dish, breakfast, brunch or snack so why not make them spectacular? My husband loves beans and cheese on toast and this recipe just takes it to a whole new level. We served these on the side of a “chicken dipper fakeaway” (recipe coming up shortly) and again, it just added that brilliant finishing touch to a home cooked meal.

The pinto beans used in this recipe should not be underestimated. Packed full of carbohydrates, fibre, and protein they also contain antioxidants as well as key vitamins and minerals including iron, magnesium, Thiamine and potassium.

Loaded into a flavoursome, rich tomato sauce, you can’t tell me these dont sound better than the ones out of a tin? We actually doubled the recipe here and stored 4 extra portions in the freezer for a later date! (Should keep in an airtight container for up to 3 months).

Breakfast Beans

Serves 4

Prep time: 15 minutes

Cooking time: 1hr 20minutes

Ingredients

2 tbsp olive or rapeseed oil

2 onions, finely chopped

3 garlic cloves, chopped

2 jarred sweet chargrilled peppers, diced

2 tsp smoked paprika

2 tbsp white or red wine vinegar

1 tbsp Worcestershire sauce

1 heaped tbsp soft brown sugar or maple syrup

2x 400g can pinto beans, drained and rinsed

400g tinned tomatoes

2 tbsp tomato purée

200ml vegetable stock (I always use jelly stock)

small bunch coriander, chopped

Method:

1. In a large, non stick saucepan, heat the oil and add the onions on a low heat. Fry the onions for 13-15 minutes until soft and the natural sugars in the onion start to caramelise and turn the onions light brown.

2. Then add the garlic and paprika and cook for a further 2 minutes.

3. Turn up the heat and add the chopped peppers, red wine vinegar and Worcestershire sauce and allow to bubble.

4. Then add your sugar, pinto beans, tinned

tomatoes, tomato purée and stock and bring to the boil. Season well with salt and pepper.

5. Leave to simmer for 40 minutes covered with a lid. Remove the lid and cook for a further 20 minutes until the sauce is reduced, thick and rich