Zutaten für Breakfast Beans
- Dried Cannellini Beans
- Olive Oil
- Brown Onion
- Garlic Cloves
- Rindless Bacon
- Brown Sugar
- Maple Syrup
- Dijon Mustard
- Chopped Tomatoes
- 1 cup water
- Flat Leaf Parsley
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Zubereitung von Breakfast Beans
- Wash 1 cup dried kidney beans (or 2 cups canned, drained) and strain thoroughly.
- If using dried beans: Place beans in a large bowl, cover with water, and let stand overnight.
- If using dried beans: Drain the soaked beans and rinse under cold water. Drain again.
- Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and 4 slices bacon, chopped.
- Cook, stirring occasionally, until the onion softens and bacon is crispy (about 5-7 minutes).
- Stir in the beans, 1 tablespoon brown sugar, 2 tablespoons maple syrup, and 1 teaspoon Dijon mustard.
- Add one 400g can of undrained chopped tomatoes and 1 cup of water. Bring to a boil.
- Reduce heat to low, cover, and simmer for approximately 2 hours, or until beans are tender.
- Uncover the saucepan and cook for another 30 minutes, stirring occasionally, until the mixture thickens to your desired consistency.
- Serve the beans generously on toasted sourdough bread. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
66g
Fat
2g
Carbs
18g
