Yes we love our breakfast beans! Such a great way to start the day, so healthy and nutritious, they are a great source of protein and will keep you going until well into the afternoon.
These beans are a lot lighter than the Tex Mex Beans, both in texture and flavour. They have more sauce, so they are not as dense, and the ginger adds a great zing. I usually insist on these beans if we had a huge feast the night before and I am after something a little more refreshing. After the eating fest that has been this long weekend – with delicious dinners at Senioritas and Kumo Izakaya and too many cakes at Brunetti – a lighter breakfast was definitely in order.
Just like the Tex Mex Beans, if you have leftovers they make a great snack on toast. To be honest I usually make a double batch just to make sure there are enough for during the week.
I add heaps of ginger because we love the flavour. If you are new to cooking with fresh ginger start with 1/2 a tablespoon and add it to taste. You’ll be hooked soon enough!
Ginger Breakfast Beans
1 tsp olive oil
1/2 a brown onion, diced
1 garlic clove, minced
1 can (400g) borlotti beans, drained and rinsed
1/2 can diced tomatoes
1 teaspoon paprika
1 tablespoon fresh ginger, grated
Heat the oil in a heavy bottomed saucepan over medium heat. Add onion and fry until tender (about 3 minutes). I like to add a pinch of salt to the onion while its frying to help it sweat. Add garlic and fry for 1 minute until fragrant.
Add the beans and mix through the onions. Then add the chopped tomatoes. I put about 1/4 of a cup of water into the empty tomato can, swirl it around to catch all the juices and pour that in with the beans. Then add the paprika and fresh ginger. Cook for about 5 minutes allowing the sauce to thicken slightly. Season with salt and pepper and serve.
In the spirit of a healthy cooked breakfast I paired this with boiled eggs, spinach and of course our usual Abbotsford Convent Bakery olive sourdough.