I recently realised that most of the breakfast recipes here on Halo Eats are for sweet options, which doesn't necessarily reflect my reality. Well, not at weekends anyway. Sure, during the week, I'll invariably blitz up a smoothie for an on-the-go breakfast and it's no secret that I'm a big fan of a warming bowl of porridge in the colder months. That said, I also love savoury breakfasts and particularly enjoy them at weekends, when I have a little more time. This may be something as simple as the Instagram famous, avo on toast (one of my favourites), or something a little more substantial.
Beans on toast used to be one of my favourite foods (and does anyone remember those baked bean pizzas?! I adored them as a teenager!) and is arguably one of the ultimate comfort foods thanks to its nostalgic associations. These days, I tend to avoid processed tinned baked beans, which since changing my eating habits I now find taste too sweet in any case. With that in mind, it seemed logical to create my own version of baked beans, which I love to incorporate into a weekend breakfast or brunch. These are rich, tomatoey, smokey and slightly sweet. It may take a little bit more effort than reheating the contents of a can but trust me, it's so worth it.
Three great health benefits: boosts immunity, good source of fibre, good source of antioxidants
Serves 2
Ingredients:
1 tsp olive oil
1 small onion, minced in a food processor or very finely chopped
1 clove garlic, crushed
1 x 400g can cannellini beans, drained
1 tsp sweet smoked paprika
1 tbsp tomato puree
1 x 400g can chopped tomatoes
2- 3 tsp (to taste) blackstrap molasses
Sea salt and black pepper
Method:
1) Warm the oil in a saucepan over a medium low heat on the hob. Add the onion and lightly fry for a few minutes before adding the garlic. Lightly fry for a further 1-2 minutes.
2) Add the beans, followed by the paprika and tomato puree. Stir to combine.
3) Stir in the tinned tomatoes and molasses. Season with salt & pepper. Simmer for approximately 15 minutes, until the liquid has reduced and the sauce has thickened.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
Ingredients:
1 tsp olive oil
1 small onion, minced in a food processor or very finely chopped
1 clove garlic, crushed
1 x 400g can cannellini beans, drained
1 tsp sweet smoked paprika
1 tbsp tomato puree
1 x 400g can chopped tomatoes
2- 3 tsp (to taste) blackstrap molasses
Sea salt and black pepper
Method:
1) Warm the oil in a saucepan over a medium low heat on the hob. Add the onion and lightly fry for a few minutes before adding the garlic. Lightly fry for a further 1-2 minutes.
2) Add the beans, followed by the paprika and tomato puree. Stir to combine.
3) Stir in the tinned tomatoes and molasses. Season with salt & pepper. Simmer for approximately 15 minutes, until the liquid has reduced and the sauce has thickened.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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