TPV Breakfast Black Beans
A great addition to any weekend brunch, these breakfast black beans are easy to scale up and can be ready in under 20 minutes.
Ingredients
- 1 tablespoon cooking oil
- ½ red bell pepper, diced
- 2 spring onions, sliced
- ½ teaspoon ground cumin
- ½ teaspoon dried sage
- ½ teaspoon garlic granules (or slightly less if using garlic powder)
- ¼ teaspoon smoked paprika (plus more to taste)
- 1 tablespoon tomato paste (a.k.a. tomato puree)
- 1x 14 oz (400 g) tin black beans, drained and rinsed
- 1 cup (240 ml) vegan stock or water (GF if necessary, plus more as needed)
- 1 bay leaf
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
Instructions
- 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 >📸 See recipe steps >📖 Table of contents >
Notes
Scaling up: It's very easy to scale up the amounts in the recipe – I'll often make double the quantity if there are several of us eating or we want leftovers.
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.
Cajun seasoning: I've also made this with homemade Cajun seasoning (simply replace the herbs and spices with a similar total amount).
Gluten-free: These beans will be gluten-free provided you use a GF vegan stock (or just use water and add a little extra of each seasoning). You'll also want to make sure that anything you serve them with is GF.
Storage: Once cool, store the cooked beans in the fridge for 3-4 days or freezer for up to 6 months.
See recipe testing notes and recipe FAQ sections for more info.
* The nutrition info below is for one serving, based on a total of two servings (and without any other sides or serving suggestions).
Nutrition
Calories: 235kcalCarbohydrates: 30gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 548mgPotassium: 736mgFiber: 13gSugar: 3gVitamin A: 1312IUVitamin C: 46mgCalcium: 64mgIron: 4mg
Nutrition Facts
TPV Breakfast Black Beans
Amount Per Serving
Calories 235
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 548mg24%
Potassium 736mg21%
Carbohydrates 30g10%
Fiber 13g54%
Sugar 3g3%
Protein 13g26%
Vitamin A 1312IU26%
Vitamin C 46mg56%
Calcium 64mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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