TPV Breakfast Black Beans

This quick and simple recipe – which I've decided to call breakfast black beans (for want of a more exciting and original name) – is something I'll often throw together at the weekend as part of a lazy cooked brunch. Easy to scale up and ready in under 20 minutes, it's a nice alternative to regular ol' baked beans.

I like to get the other items on the go in the oven or air fryer (vegan sausages, hash browns, etc.) then make this while everything else cooks. If you can't be bothered to go the whole nine yards with brunch, it's equally good served on toast or a baked potato for lunch.

Keen to explore more from the world of plant-based breakfasts? Check out these recipes for scrambled tofu, vegan white pudding, and vegan breakfast hash.

Why you'll love it

• It can be on the table in less than 20 minutes
• You can mash some of the beans for a slightly creamy texture
• To make it gluten-free, simply use a GF vegan stock (or water)
• It's a nice alternative to canned baked beans and with no added sugar

Recipe testing notes

• Liquid amount: The amount of liquid you need will depend on several factors such as the heat level, width of your pan, etc. I've suggested starting with 1 cup (240 ml), but there's a good chance you'll need more as you go.
• Mashing: It can take a little elbow grease to put the masher through the beans at first, but it's worth the effort to get a thicker, creamier final texture.
• Cajun seasoning: I've also made this with homemade Cajun seasoning (simply replace the herbs and spices with a similar total amount).

Black beans – a versatile ingredient

When it comes to beans (as it regularly does here in Veganville), I can't think of a variety I like more than black beans. They're satisfying to eat, full of nutrients, and very versatile in the kitchen.

You can roast them for a snack. Stick 'em in a curry. Stir them into chilli, fold them into tacos, and blend them into a burger, dip, or soup. Simply put, I think they're wonderful and I can't really imagine plant-based eating without them. 💚

What you'll need

To make these vegan breakfast beans, you'll need:

• Canned black beans that have been drained and rinsed
• Red pepper and spring onions for flavour and colour
• Umami flavours in the form of nutritional yeast and tomato puree (a.k.a. tomato paste)
• Seasonings in the form of ground cumin, dried sage, smoked paprika, garlic granules, and a bay leaf
• Vegan stock (gluten-free if necessary, or just use water and a little extra seasoning)

How to make breakfast black beans

Heat the oil in a pan on medium heat.

Add the diced pepper and sliced spring onions and fry gently for a few minutes until soft (you can save some of the green parts of the spring onion to serve).

Once soft, add the cumin, sage, garlic granules, and smoked paprika.

Stir well and cook for 30 seconds.

After 30 seconds, add the tomato paste, drained black beans, stock (or water), bay leaf, and nutritional yeast.

Stir everything well and simmer on a low heat for 8-10 minutes, stirring now and then and adding extra liquid if necessary.

Note: If using water instead of stock, you may want to add a little more of each seasoning and taste for salt at the end.

After the beans have been simmering for a while, use a potato masher to mash roughly ¼ of the mix in the pan (aiming for beans in particular) then stir well.

This helps to give the final mix a creamier consistency, although you may need to add a little extra liquid again if it becomes too thick.

Once you have a thick, slightly creamy consistency, season to taste with salt and pepper and serve.

Serving suggestions

More often than not, I'm having this on a plate along with the likes of vegan sausages, hash browns, scrambled tofu, sliced tomatoes, and sliced avocado or guacamole. It also works on toast or with a baked potato for lunch.

Top it off with anything you like – think hot sauce, sliced spring onions, fresh coriander, lime juice, cashew parmesan, grated vegan cheese, or blended super seed mix for extra texture and nutrition points.

Recipe FAQ

Variations and tips for breakfast black beans

• Other beans: This recipe uses black beans, but you could use virtually any canned beans that have been drained and rinsed (varieties such as pinto, borlotti, or cannellini will be among the easiest to mash).
• Tomatoes: This recipe calls for a small amount of tomato paste/puree, but you could also bulk out the dish with tinned tomatoes or chopped fresh tomatoes (and increase the cooking time accordingly).
• Garlic: If you don't have garlic granules, you can replace the half teaspoon in this recipe with slightly less garlic powder or around 2 cloves of fresh garlic.
• Heat: Include chopped fresh chilli or hot sauce for a bit of a kick.
• Sweetness: If you want to add a subtle sweetness, try a small amount of agave syrup or sugar during cooking.

More vegan recipe ideas

If you liked this recipe, you might also enjoy:

You can also check out my full list of vegan breakfast recipes.

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