Monday, January 28, 2019

British Breakfast Beans -Vegetarian and Vegan -Instant Pot and Slow Cooker Dry Bean Options

Let's start with a disclaimer... I don't know if this is a traditional English recipe, nope, I don't. But what I  do know is I wanted to change up my breakfast routine by adding some hearty, protein rich beans. I also know that this is a great way to start the day!

Now that the legal stuff is out of the way, let's make some British Breakfast Beans:@) These are nice meaty beans with a mild flavor and just the slightest hint of tang from vinegar. Perfect as a main meal on toast (which would be vegetarian and vegan) or as a side dish with a full breakfast of eggs and sausage. I love the nice big bites of tomato and chose regular dice over petite dice. Don't hesitate to give this a try folks, serving creamy beans that aren't as sweet as traditional baked beans is a tasty option for breakfast.
You can use either salsa or ketchup, salsa would add even less sugar.
And of course these are ~your beans~ and the beauty of cooking for ourselves is...
You can add more sugar if you'd like. You know your crowd:@)

How To Cook Dry Great Northern Beans:
  • Stove Top-Soak over night, drain. Add to six quart pot and cover with 2" water. Bring to quick boil, reduce to very light simmer. Cook until soft, anywhere from 40 minutes to... until they're soft.
  • Instant Pot Pressure Cooker: Add beans and 6 cups of water to vessel. Add 1 tsp salt. Cook for 27 minutes, allow pressure to come down naturally. Open and test beans for softness. Cook at additional 1-2 minute increments using automatic release of pressure until desired doneness.
  • Slow Cooker-(I'd only use this method if you have a slow cooker that doesn't come to a boil on low. A true low setting is around 180-190 degrees) Add beans and 6 cups water to vessel. Add 1 tsp salt. Set to low for 8 hours, check to see if they are soft. May need 1-2 more hours.
British Breakfast Beans-from Where Is My Spoon
8 oz dried small white beans ~or~ two 14 oz cans
1 onion, diced-mine was the size of a tennis ball
1 Tblsp oil-I used olive oil, bacon fat would be good
1/4 tsp smoked paprika
1 tsp sweet paprika
14 oz can diced tomatoes with juice
1 Tblsp soy sauce
1 Tblsp sugar
2 Tblsp red wine vinegar
3 Tblsp salsa or ketchup-I used ketchup
3 bay leaves-mine were huge, I used 2 and you can taste the bay!
S&P to taste
  1. Cook and drain dry beans by your chosen method. ~Or~ Drain and rinse canned beans.
  2. Cook onion in oil until soft, approx 5 minutes.
  3. Stir in paprikas, cook for 1 minute.
  4. Add everything else and cook for approximately 20 minutes or until juices have slightly thickened. Remove bay leaves.
  5. Add S&P to taste.
  6. Serve along side eggs and sausage or on top of toast.

8 comments:

  1. Well, it sounds hearty and healthy, but I'm just not a bean lover, British or American! Very creative however!
    Jenna

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  2. I DO love beans, Lynn, and this sounds like a great, hearty breakfast addition. Thanks for giving all the options on cooking these beans.

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  3. In N.Ireland, it is not traditional to add beans as they do in England for a cooked breakfast

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  4. I love beans, and also enjoy them as a side dish with my eggs in the morning :-)

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  5. This is right up Bill's alley! And a perfect comfort food dish for the next few days!

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  6. I've never heard of British Breakfast Beans Lynn! Very interesting and a tasty option for breakfast. :)

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  7. Wonderful recipe for breakfast. I am so unexcited about breakfast, but your post is inspiring me to think of more creative recipes. Have a great day, Kippi #kippiathome

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  8. Congratulations!
    Your post is featured on Full Plate Thursday this week. Thanks so much for sharing your awesome post with us and hope you are having a great week.
    Miz Helen

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Thanks for stopping by!

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