This time of year I need hot food for breakfast and especially after a workout. I absolutely love these beans, they’re quick to make and are deliciously warming and comforting with some chunky toasted bread. You could even add chopped kale in at the end. I like spinach and hummus and extra cayenne chili powder. I’ve also been known to curl up on the sofa with a cosy blanket, my favourite box set and an entire bowl full!
Lots of people ask me how to cook without oil, so here’s a step-by-step guide that you can apply this to almost all of your one pot meals.
- Serves 2 with accompaniments or 1 big bowl
- 20 minutes
- Use any beans you have to hand. I like butter and cannellini
- Non-stick pan
- 400g Tin of Beans
- 400g Tin of Chopped Tomatoes
- 1 Small Onion chopped
- 3 Cloves of Garlic chopped
- Smoked Paprika Powder x 1 Tsp
- Cayenne Chili Powder x 1 Tsp
- Dash of Maple Syrup
Add the onion and some of the juice from the tomatoes to a medium heated pan. Avoid adding the lot otherwise you’ll be boiling the onions rather than sauteing them.
Mix everything up until nicely coated. Leave to soften.
Add the garlic, smoked paprika and cayenne and cook for a few minutes. Add more tomato juice if it looks like it’s drying out.
Add the rest of the tin of tomatoes together with the beans. Leave to simmer for 15 minutes. Add the maple syrup towards the end. Enjoy hot however you fancy x