Spicy Breakfast Beans


This recipe is one of my favourite breakfasts to make when I have a bit more time in the morning, but they also work perfectly as a brunch, lunch of dinner. They are made with a rich and tangy tomato sauce and have a kick of spice from the harissa paste.

You can enjoy these baked beans on toast, in a jacket potato or as a side with your favourite meal. The recipe keeps well in the fridge for up to a week and reheats well, so you can make these beans ahead of time.  

 Beans 1jpg

Three Reasons You Will Love This Recipe:

1.   It is high in fibre and protein and takes less than 20 minutes to make.

2.   It uses store cupboard essentials and costs less than £1 per portion.

3.   It contains 3 portions of veggies!


Ingredients (serves 2)

1 onion, thinly sliced

2 cloves garlic, crushed

1 tin chopped tomato

1 tbsp harissa paste

1 tsp smoked paprika

1 tbsp tomato puree

Pinch of salt & black pepper

1 tin cannellini beans, drained and rinsed

Chopped fresh parsley

4 slices of crusty sourdough bread



Heat a pan, and add 1 tbsp olive oil. Add the chopped onions and garlic and allow to cook until soft (you may want to add a dash of water)

Add in the smoked paprika, harissa paste and season well. Give everything a stir. Next add in the chopped tomatoes, tomato paste and cannellini beans. Mix well, and then reduce the heat and allow to cook through for 15-20 minutes. The mixture should thicken up. 

Meanwhile Pop the sourdough bread into a toaster. Top with homemade herby pesto or hummus, and then pile on the spicy beans. Top with fresh parsley and a sprinkle of chilli flakes.

 Spicy Beansjpg

I hope you enjoy this as much as I do :-) 

DID YOU MAKE THIS RECIPE? Tag @rootedliving1 or #rootedrecipes