Easy Breakfast beans – your creamy, savory breakfast

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Get ready to warm up your soul with this hearty and nutritious breakfast beans featuring a delightful blend of cannellini and borlotti beans, seasoned to perfection and paired with tender kale. This recipe is a comforting and satisfying meal that’s easy to make and the perfect start to your day!

Breakfast is one of those meals where I tend to stick to the same recipes: oatmeal, tofu scramble, chickpeas, and avocado toast. However, sometimes I get simply bored with those options and go on the adventure of looking for something different.

What did I do? Of course, you turn to Google and as always I was not disappointed with the inspiration. There is a plethora of recipes out there that looked tasty and tempting but most were for homemade baked beans.

However, I knew that I didn’t want my breakfast beans in tomato sauce, so I wanted to create my own version loaded with way more nutrition and flavor.

Why you will love this recipe for breakfast beans :

You’ll love this breakfast bean stew for its comforting warmth, making it a perfect meal for those cold mornings when you need something nice and healthy. It’s very easy to prepare and requires simple, wholesome ingredients that come together to create a satisfying creamy dish that will leave you feeling nourished and satisfied for a good couple of hours!

This recipe is:

Creamy

Filling

Great source of fiber and protein

Quick to make

Simple ingredients

Flavourful

Key ingredients:

Beans – you can use any bean really, however, I find that white beans especially the little cannellini beans give that nice creamy texture.

Garlic and onion – for me these two are the base of many of my recipes as they do add a basic flavor boost.

Maggie and soy sauce – now I would really advise you to try to get your hand on the liquid MAGGIe! It is my childhood favorite seasoning. If you’ve never had MAGGI Seasoning, think soy sauce — but next level. Slightly thicker, meatier flavor, more complex and you only need a few drops to bring out the maggic in this dish! Soy sauce is optional but recommended

Nutritional yeast– adds to the creaminess and has a nutty, cheesy, and savory flavor. It is also a great source of vitamin B.

Vegetable broth – I love making my own veggie broth from my vegetable scraps. All you have to do is save up your leftover vegetable scraps (peels, ends, cores) in the freezer – I am not kidding! Once you have enough, throw the scraps into a pot full of water, add a pinch of salt and black pepper, and simmer. Cook for a few hours, and you just made some tasty homemade vegetable broth!

Greens – I have used kale in this recipe but you can use whatever greens you like.

Possible Supplies Needed:

• Non-stick pan
• Mixing bowl
• Spoon or spatula for stirring
• Knife for chopping
• Cutting board

Instruction for making perfect creamy breakfast beans:

Step 1: Heat a non-stick pan over medium heat and add the chopped onion. Cook until soft and translucent.
Step 2: Add the minced garlic to the pan and cook for a few minutes, being careful not to burn it. ( I did not use oil but feel free to use it).

Step 3: Drain and rinse the beans, then add them to the pan along with the onion powder, soy sauce, MAGGI Liquid seasoning, black salt, pepper, nutritional yeast, and vegetable broth. Stir to combine.

Step 4: In a separate bowl, mix together the tapioca flour with 2 tablespoons of water, ensuring there are no lumps. Add this mixture to the pan, stirring continuously until the sauce thickens.

Step 5: Add the kale to the pan, cover, and let it steam for a few minutes until wilted.

how would I serve this?

On a toasted big slice of crusty bread of course 😉 And if you haven’t tried my PHENOMENALLY SIMPLE HOMEMADE ARTISAN/RUSTIC BREAD recipe….. YOU SHOULD!

While this is a breakfast recipe on this blog, I make this for a fast meal prep-friendly lunch during the week I know I will be busy! So you can enjoy this recipe at any time. It’s just good. Warm, hearty, and savory.

Expert tips:

• For extra depth of flavor, you can sauté the onions and garlic in olive oil.
• Feel free to customize the seasoning to suit your taste preferences. You can add herbs like thyme or rosemary for a more aromatic stew.
• Adjust the thickness of the stew by adding more or less tapioca flour mixture until you reach your desired consistency.
• To make this recipe gluten-free, ensure your soy sauce and seasoning options are gluten-free.

Frequently Asked Questions:

Can I omit the nutritional yeast if I don’t have any on hand?

Absolutely! While nutritional yeast adds a cheesy, umami flavor to the stew, it’s not essential for the recipe. If you don’t have any on hand or prefer to omit it, feel free to leave it out. The stew will still be delicious thanks to the other flavorful ingredients, so don’t worry about missing out on anything!

Is there a substitute for tapioca flour?

You can use alternatives such as cornstarch or arrowroot powder to achieve a similar thickening effect in the stew. Just keep in mind that the exact ratio may vary, so it’s best to start with a small amount and adjust as needed until you reach your desired consistency.

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheating:

To reheat, simply transfer the stew to a saucepan and gently warm it over medium heat, stirring occasionally until heated through. Alternatively, you can microwave individual portions until hot.

Other recipes you might like:

Chickpea scramble

Breakfast millet

Black pudding

Chocolate pancakes

Savoury buckwheat pancakes
If you try this recipe for a Breakfast Beans feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @_pronounced_and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!

Savory Breakfast beans

longhanna

5 from 44 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 2 person

Ingredients

  

1x2x3x

• 1 can beans ( I used a mix of b cannellini and barlotti beans)
• 1 small onion
• 2 small garlic cloves
• ¼ tsp onion powder
• ¼ tsp soy sauce
• ½ tsp MAGGI Liquid seasoning
• ⅛ tsp black salt
• ½ tsp pepper
• 2 tbl nutritional yeast
• 1 cup vegetable broth
• 1 cup kale
• 1 tsp tapioca flour

Instructions

 

• Heat the non-stick pan and fry the onion first till soft and transluscent.
• Add your garlic and fry for a few minutes be carefull not to burn it.
• Add your beans, salt and peper, broth, the rest of the seasoning, and nutritional yeast. Cover and let it simmer for a few minutes till all the flavours infuse.
• in a seperate nowl mix 2 tablespoons of water with teaspoon of flour removing any lumps.
• Add your flour mix and stir it in till the sauce thickens nicely. Add your kale cover and let it steam for just a few minutes.
• Highly recommend serving this with a slice of homemade bread
• SERVE!

Keyword beans, dairy free breakfast, easy, oats alternative, plant-based, savoury breakfast, vegan

Tried this recipe? ❤ Love to see your creations!Mention @_pronounced_ on Instagram or tag #_pronounced_!

💡 Fun facts about beans

• Beans are the large seeds of certain types of plants and are technically a fruit.
• Evidence suggests, that native people of Mexico and Peru were cultivating bean crops as far back as 7,000 BC.
• Soaking dried beans for a couple of hours brings them back to life, activating enzymes, proteins, minerals and vitamins; and they are better for cooking than.

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