Friday, May 6, 2016

Smokey Breakfast Beans

I made a potato with breakfast beans and lime cashew cream this morning. The whole combination was delicious, but the beans were the stand out. I am sharing the recipe for the beans as they would be absolutely delectable on toast as well, or in a wrap, or on nachos.

This recipe makes enough for four people, and some leftovers. We will be having the remainder for brekkie tomorrow with toast :)

Smokey Breakfast Beans


1 425gm can of cannellini beans
1 425gm can of red kidney beans 
1 onion finely chopped
1 TBS olive oil
1 cup of tomato puree
2 tsp mixed herbs
2 TBS coconut sugar
1 tsp oregano
1/2 tsp liquid smoke
Salt to taste


  1. Heat oil in a pot, add onions and sauttee until tender and see through.
  2. Add beans, PLEASE DO NOT DRAIN THE BEANS. You add the whole can, liquid and all.
  3. Add the rest of the ingredients, and simmer on low until thickened (about 30 minutes).
  4. Serve on toast, or a roast/steamed potato. Top with avocado and cashew cream.

Lime Cashew Cream


2/3 cup of raw cashews
1/3 cup of water
Pinch of salt
Juice from half a lime

  1. Blend all ingredients until smooth. Adjust amount of lime/salt to make it more savory or tangy.

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