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

Curry Leaf said…
Pass to me please.I love beans on toast.
Madhu said…
Beans on toast, is nice way to start the day. I use left over curries similarly.
Aparna said…
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

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

Summer Garden

Think of healthy food in Mumbai and Bandra immediately comes to mind. When these Bandra hipsters are done hanging out at Yoga House and head to work to Lower Parel, there are the likes of 212 All Good to lunch at. But try eating healthy food outside of these two neighbourhoods and your choices are a couple of sad salads tucked in the corner of restaurant menus.

Summer Garden is changing that for Powai. Set a tiny bit away from the busy Central Avenue, the outdoor cafe is right next to Hakone entertainment centre. It twinkles with fairy lights at night and pets are welcome all day (they even get their own treats!). We sit down with our freshly squeezed juices to chat with the young and bubbly chef Suchin on her food philisophy.

Cute handwritten menus aside, there is much to love about how they cook at Summer Garden. Nothing comes our of a jar or a bottle. There is no refined flour or white sugar or refined oil in any dish. They soak their whole grains and bake their own bread and jui…