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.
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