Veggie Bean Breakfast

A proper British breakfast staple, beans on toast, is a classic comfort food dish packed with plant-based protein.

Forget tins of beans you find in the supermarkets; we’ve created a homemade version that will help you towards your 5-a-day and keep you in control of how much salt and sugar goes into them!

High in fibre and loaded with 16g of plant-based protein from the cannellini beans and wholegrain sourdough, our healthier homemade beans on toast are the perfect weekend brunch dish to enjoy with friends.

Why do we love beans so much? If you’re veggie (or vegan) there’s a common misconception that you can’t get enough protein in your diet. But that’s not true! There are lots of plant-based protein sources, such as beans, that help to bulk out your meals and help your muscles with repair and recovery.

Serves: 2

Prep time: 10 mins

Cook time: 15 mins

Suitable for freezing: no

Ingredients:

• 1 onion, finely diced
• 2 garlic cloves, crushed
• ½ tsp smoked paprika
• 400g cannellini beans
• 1 tbsp tomato puree
• ½ tsp dried thyme
• ½ tbsp brown sugar
• ½ tbsp reduced salt soy sauce
• 100g passata
• ½ tbsp Worcestershire sauce
• Freshly ground black pepper
• Low-calorie oil spray

Method:

1. Heat a frying pan with low calorie oil spray and sauté onions until soft.
2. Add garlic and paprika and cook for 2 minutes.
3. Add beans, tomato puree, thyme, sugar, soy sauce, passata, Worcestershire sauce and season with freshly ground black pepper.
4. Simmer for 10-12 mins over a medium heat until sauce has thickened, and the beans are cooked through. Top Tip: If the beans start sticking to the pan, add a little bit of water to get the sauce moving again.
5. Delicious used to top toasted rustic bread with a poached egg and a watercress side salad.

Want more quick breakfast ideas? Try our tasty Blueberry Pancake recipe or give our banana oatmeal muffins for when you’re eating breakfast on-the-go!