Skip to main content

Breakfast with Beans



Now what's special about beans on toast? Nothing much, except for the fact that I despise them. Not the concept per se, but those sweetish beans they sell in a can. What I would rather do is make my own beans. If you remember to soak the beans the night before and drop them in the pressure cooker when you wake up, this breakfast takes under 10 minutes to assemble.

I use black eyed peas (raungi/chawli) instead of Heinz' choice of navy beans. Soak a handful of beans overnight. Cook in a pressure cooker with plenty of water until soft but not mushy (4-5 whistles should do it). Drain. Chop a clove of garlic and a small onion finely. Heat a tsp of olive oil in a pan, add garlic and when it starts to brown, the onion. Saute for a minute until the onion starts to brown, then add 2 tbsp tomato puree, a hearty pinch of salt and a tsp of chilli flakes. Add the boiled beans, give it a stir then turn the heat to low and let cook for a couple of minutes.

In the meantime, cut crusts off 2 slices of white bread and toast them. Cut into triangles, then pile the beans on top and add a few mint leaves.

This indulgent breakfast goes over to Srivalli for 7th helping of My Legume Love Affair, an event started by Susan.

Comments

CurryLeaf said…
Pass to me please.I love beans on toast.
Unknown said…
Beans on toast, is nice way to start the day. I use left over curries similarly.
I am not really a Heinz Beans fan either and this looks so much better. Actually any subzi and bread works for me.:)
Sunshinemom said…
I use rajma on toast, but love roongi too! Your picture looks super cute:)
Srivalli said…
Simran..that picture is really so beautiful...thanks for the lovely entry

Popular posts from this blog

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o

Kadhi Chawal

I just can't think of what to write today. That's what my absolute favorite meal does to me, I just want to stop talking and dig right in. So I won't ramble and go straight on the recipe for kadhi. First, make the pakoras that would go in the kadhi. Slice an onion lengthwise. Make a batter with 1/2 cup chickpea flour (besan), salt, red chilli powder and water. Dip onions in this batter and deep fry until crisp. Keep aside. Now blend 1 cup yogurt and 1/3 cup besan into a paste. Add 3-4 cups water to make a very thin blend. Heat a tbsp of oil in a pan. Add a tsp each of mustard seeds, cumin seeds, ajwain (carom seeds) and methre (fenugreek seeds). Let splutter for a few seconds. Now add a large onion, cut lengthwise into thin slices and cook until browned lightly. Pour in the yogurt/besan mix and add 1 tsp turmeric powder, 1 tsp salt and 1/2 tsp red chilli powder. Bring to a boil, reduce the heat and let simmer for at least half an hour. You have to stir this occasio