Protein Rich Slow Cooked Breakfast BeansPrint This
- 1tbsp olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 tbsp. red wine vinegar
- 1 tbsp. brown sugar
- 400g beans, drained (kidney, butter, pinto or haricot would all be fine)
- 200ml passata
- chopped coriander
Heat the olive oil in a large frying pan and slowly fry the onions till brown, add the garlic and cook for a minute. Add the vinegar and sugar and cook till bubbling then add the beans and passata and transfer to the slow cooker. Leave for at least 5 hours on low or overnight for convenience. Stir through the chopped coriander just before serving.
A great protein rich breakfast served with a poached egg on wholemeal toast but equally good for a Sunday morning brunch or midweek supper.