Breakfast Beans Food

WHITE BEAN BREAKFAST

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.

FULL ENGLISH BREAKFAST (BAKED BEANS ON TOAST)

Steps:

• Heat the oil in a large flat pan. Finely chop the onion, crush the garlic and add to the oil with the salt. Allow to cook for 4 minutes until slightly brown and soft. Cut the fat off the bacon, slice in to squares and add to the pan to cook for a further 2 minutes. Slice the mushrooms in half (discarding the bottom stalk) and add to pan for 2 minutes. Drain the beans and add to the pan with the tinned tomatoes, stirring continually for 10-15 minutes until thickened and stewed. Add chili to taste. Add the tomato purée to thicken. Prepare the bread to toast. Cut the fresh tomatoes in half and add to the pan. Space the ingredients out in the pan so everything is evenly spread. Crack the eggs on top of the baked beans ensuring each one is separated from the next and cover immediately for 2 minutes (or until the egg white turns white). Toast the bread and butter it once done. Serve the beans and eggs on top of the toast.

HOW TO MAKE FULL ENGLISH BREAKFAST WITH BAKED BEANS

Steps:

• The baked bean recipe serves 4, while the fry-up serves 2. If making an English breakfast for 4 persons, double the ingredients used for the fry-up.
• Baked beans
• Soak the beans in plenty of water overnight.
• Cook the beans in fresh water for about 40 minutes or until tender. The cooking times depend on the size and age of the beans, so keep checking and don't let them turn to mush. Drain well. You can use two cans of beans instead.
• Chop the onion finely. Heat the oil in a saucepan and cook the onion until golden and softer, about 5 minutes. Add the smoked and sweet paprika and stir well for another minute.
• Simmer: Add the chopped tomatoes and their juices, cooked beans, soy sauce, sugar, vinegar, salsa or ketchup, bay leaves, some salt, and pepper. Simmer on low heat for about 20 minutes or until the sauce has thickened slightly.
• Adjust the taste with more salt and pepper and depending on taste with more sugar. If I make the beans with ketchup, I usually don't need to add any sugar anymore, in the case of salsa I might add a pinch more, depending on the brand of salsa I use.
• Fry-up
• Cook sausages: Heat a grill pan. Add the sausages and cook them on medium-low heat, turning often, until nicely browned and crispy on all sides. To make sure they are cooked through I usually cut one in the middle (the one I am eating myself afterward). Depending on the size of the sausages, cooking them might take between 10 and 15 minutes.
• Grill tomatoes: Halve the tomatoes, lightly sprinkle the cut side with salt and cook them on the cut side until done and slightly caramelized. This should take about 10 minutes. Turn them on the other side for a minute or so at the end of the cooking process.I only have one grill pan, the one I use for the sausages as well, so I usually cook the sausages and tomatoes together. If they don't fit together in the pan, cook the sausages in a regular pan and use the grill pan for the tomatoes.
• Fry the bacon in the same pan for a few minutes on each side, until the desired level of crispiness is achieved. Let drain on kitchen paper. If the pan is not large enough, fry the bacon after the sausages are ready, it will not take long.
• Fry eggs: When ready to serve, fry the eggs in a little oil or butter. You can fry them to your liking, the egg yolk can be runny or set.
• Toast the bread.
• Serve: Arrange the beans, sausages, bacon, tomatoes on a large heated plate and place the fried egg on top. Serve with toasted bread, tea, coffee, orange juice, jam or marmalade, ketchup, and brown sauce.
• Or you can serve the breakfast between two slices of toasted bread or toasties as suggested above.

SLOW COOKER BREAKFAST BEANS

Steps:

• Heat the slow cooker if necessary. Heat the oil in a large frying pan and fry the onion until it starts to brown, then add the garlic and cook for 1 min. Add the vinegar and sugar and bubble for a minute. Stir in the beans and passata and season with black pepper. Tip everything into the slow cooker.
• Cook on Low for 5 hours. If the sauce seems a little thin turn the heat to High and cook for a few more minutes. Stir through the coriander.

BREAKFAST RICE AND BEANS

Steps:

• Heat the oil in a large frying pan or wok, and add the diced onion and peppers. Cook over a medium heat for 5 minutes, until soft.
• Add the uncooked rice, tinned black beans, vegetable stock, spices, and a good pinch of salt and pepper. Mix well to combine, and bring to a gentle simmer. Cook gently, stirring regularly, until the rice is cooked and any excess liquid has cooked off (alternatively, you can add a dash more water if the rice is not yet cooked). It should take around 15-20 minutes.
• Meanwhile, heat a dash of oil in a frying pan, and fry one egg per person (I'd recommend that this recipe serves 3 for breakfast, or 2 for dinner).
• Serve the rice and beans topped with the fried eggs, sliced avocado and cherry tomatoes.

BREAKFAST BEANS

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.

BREAKFAST CHILLI BEANS

Steps:

• Place oil, onions, paprika, coriander, chilli, salt and pepper into medium saucepan.
• Cook over medium heat for 5 minutes or till onions are soft.
• Add tomatoes, simmer on low for 15 minutes.
• Add beans and balsamic vinegar.
• Cook 5 more minutes till beans are warmed through.
• Serve with toast.

BREAKFAST BEAN COOKIES

Steps:

• Preheat oven to 350° F.
• Place the oats in the bowl of a food processor and pulse until it resembles coarse flour. Add the flour, baking soda, cinnamon and salt and process until combined. Transfer to a large bowl.
• Put the beans into the food processor and pulse along with the butter, brown sugar, egg and vanilla until smooth, scraping down the sides of the bowl.
• Pour the bean mixture into the oat mixture and stir by hand until almost combined; add the chocolate chips, raisins, nuts, seeds and flaxseed and stir just until blended.
• Drop large spoonfuls of dough onto a cookie sheet that has been sprayed with non-stick spray, and flatten each one a little with your hand. (I find this works best if I dampen my hands first.) Bake for 14-16 minutes, until pale golden around the edges but still soft in the middle. Transfer to a wire rack to cool.
• Makes 2 dozen cookies.