Smoky Breakfast Beans

 

These beans are smoky and sweet and are perfect for breakfast or brunch, on toast and with fried mushrooms or avocado. Cheap and easy to make there’s really no excuse!

Telegraph


Ingredients
1-2 tbsp of extra virgin olive oil
1 x small onion – finely chopped
1/2 a red pepper – finely chopped
1 x small clove of garlic – grated
1 x 400g tin of chopped or plum tomatoes (crushed)
1 x 210g tin of cannellini beans (drained)
Good quirt of tomato puree
1 – 2  tsp of smoked paprika ( a bit more if you like a kick)
good quirt of tomato ketchup
1 x tsp sea salt – adjust to taste
A good dash of Worcester sauce or vegan alternative
A good grind of pepper

Method
In a medium pan, add the olive oil, chopped onions and peppers and fry gently. After about the 6 minutes add in the garlic and saute for another few minutes – you want to onions and peppers soft.
When the onions are soft add in the paprika, Worcester sauce, ketchup and tomato puree. Combine together.
Now add in the tinned cannellini beans (well-drained and rinsed) and the tomatoes, stir everything and reduce heat and allow to simmer for about 10 minutes until the sauce starts to thicken up – just keep an eye on it to ensure it doesn’t stick.
Toast some of your favourite bread and spoon the smokey beans on top. Serve with fried mushrooms and avocado (or anything else you fancy).

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