Breakfast Beans
Ingredients
- 2 cups dried cannellini beans (400 grams) ⓘ
- 1 tablespoon olive oil
- 1 large brown onion, coarsely chopped ⓘ
- 2 garlic cloves, sliced thinly ⓘ
- 2 rindless bacon, rashers chopped coarsely (130 grams) ⓘ
- 2 tablespoons brown sugar ⓘ
- 1/4 cup maple syrup ⓘ
- 1 tablespoon Dijon mustard (4 teaspoons) ⓘ
- 400 g chopped tomatoes
- 1 liter water ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
604
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).