BREAKFAST BEANS RECIPE - FOOD.COM
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
Total Time 2 hours 55 minutes
Prep Time 10 minutes
Cook Time 2 hours 45 minutes
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 300.9, FatContent 3, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 55.5, CarbohydrateContent 55.5, FiberContent 16.6, SugarContent 16.6, ProteinContent 15.5
WHITE BEAN BREAKFAST RECIPE | ALLRECIPES
Inspired by English beans on toast. A delicious breakfast reminiscent of a Tuscan morning.
Provided by Cate O'Leary
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2 servings
Number Of Ingredients 14
Steps:
- Melt the butter in a large skillet over medium-high heat. Crack eggs into the melted butter and cook to desired firmness, 5 to 7 minutes.
- Heat 1 tablespoon olive oil in a separate skillet over medium heat; cook the garlic and jalapeno pepper in the hot oil until fragrant, about 2 minutes. Stir the white beans, 2 tablespoons olive oil, oregano, and turmeric into the garlic mixture; cook and stir until the olive oil is mostly absorbed, about 5 minutes. Stir the pesto into the mixture and remove the skillet from the heat; season with salt. Top each slice of rye toast with about half of the bean mixture. Squeeze the lemon wedge over the beans. Place one of the fried eggs atop each portion and sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 751.1 calories, CarbohydrateContent 66.5 g, CholesterolContent 221 mg, FatContent 42.7 g, FiberContent 13.6 g, ProteinContent 28.8 g, SaturatedFatContent 11 g, SodiumContent 491.4 mg, SugarContent 2.4 g
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