When it comes to breakfast, do you prefer sweet or savoury? Or both? My preference is savoury and it’s no secret that I have a serious love for eggs Benedict. This hollandaise-drenched (the more, the better) dish is reserved for holidays and special “breakfast for dinner” dates with friends. Or the odd weeknight. You know.
Weekday breakfasts, on the other hand, are not generally my forte. I find it hard to come up with super-quick, savoury options when I’m rushing out the door for work. I usually opt for pre-steamed eggs (yes- steamed! So much better than boiled!), nuts and fruit- pretty boring indeed. I really need to up my weekday breakfast game.
Weekends are the days that my breakfasts shine. After sleeping until I happen to awaken (no snooze button here! (x 5…)) and a cup of coffee in my favourite weiner-dog-printed mug, I enjoy cooking a delicious breakfast in my PJs (or my “jams” as I sometimes say when I’m trying to sound cool).
It was on such a morning that I came up with this delicious recipe for white beans in a smokey tomato sauce. This was then piled onto a toasty piece of multigrain rye and topped with a soft-poached egg (my favourite kind). Snipped some fresh chives from the garden (while hubby fashioned “slug traps” in attempt to save our greens filled with slug-eaten holes, *tear*/ *ew*) and voila, a savoury breakfast that looks different from most (no [Gordon Ramsay style] scrambled eggs, omelets or avo toast for a change! (though of course these are all perfection in their own right)).
So, there you have it! My first “blog” post. Ending with some deliciously smokey, saucy beans. Satisfying for breakfast, lunch or dinner!
2 yellow onions, diced
3 cloves garlic, grated
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp chili powder
1/4 tsp cayenne
28-oz can whole tomatoes (or diced)- preferably no salt added
19-oz can white kidney beans, drained and rinsed
3 tbsp nutritional yeast
1 tsp molasses
Salt and pepper, to taste
1) In a medium saucepan, heat a drizzle of olive oil over medium heat. Add onions and cook, stirring occasionally, until translucent. Add garlic and continue cooking for 2-3 minutes.
2) Add spices (smoked paprika, garlic powder, onion powder, chili powder, cayenne) and stir until well combined and aromatic.
3) Add canned tomatoes, crushing whole tomatoes with your hands (if using canned diced tomatoes, just dump them in). Add beans, nutritional yeast and molasses. Stir to combine.
4) Turn heat to low and allow mixture to simmer for about 20 minutes. Mash beans slightly with a potato masher. Add salt and pepper to taste.
To serve: Enjoy overtop of a piece of toast and eggs!