breakfast beans

The longer these beans cook, the more flavorful they are, so if you’re looking for a quick breakfast, consider cooking them in a small slow cooker overnight. Right before bedtime, get them started on the stove and then transfer them to a crockpot set to its lowest temperature. Add a little extra broth to keep them from boiling dry. In the morning, add the spinach, make your grits, and enjoy your breakfast!

Sausage-Flavored Breakfast Beans and Grits

onion

baking soda (see notes)

water or vegetable broth

red bell pepper (chopped)

garlic (minced)

cannellini beans

vegetable broth (plus additional, as needed)

sage

smoked paprika

oregano

fennel seed (see note, crushed)

basil

salt (or

red pepper flakes

spinach

salt (to taste)

yellow corn grits (prepared according to package instructions)

Heat a large non-stick pot or skillet. Add the onion, sprinkle it with the baking soda, and immediately stir in one tablespoon of water or vegetable broth. Cook, stirring frequently, until the onion changes color and begins to soften, adding more water if it starts to stick to the pan. Add the chopped pepper and garlic along with another tablespoon of water or broth. Cook for 2-3 minutes, adding another splash of water if necessary and making sure that the garlic does not burn.

Add the drained beans, vegetable broth, and all seasonings. Cover tightly, reduce heat to very low, and cook for at least 30 minutes, adding broth if it starts to dry out. The longer and slower you cook them, the more flavorful the beans will be.

While the beans are cooking, prepare the grits according to package instructions. (I used 1 cup of Bob’s Red Mill organic grits cooked in 3 cups of water.) Keep warm until beans are ready.

Check the beans, and if they seem dry, add a good splash of broth. (The beans should have a little liquid around them, but not as much as a soup or stew.) Increase the heat to medium, add the spinach, sprinkle with smoked salt if you want, stir well, cover tightly, and cook until the spinach wilts. Serve over the grits.

These breakfast beans simmer in a smoky, spicy chipotle tomato sauce alongside delicately poached eggs. A topping of pickled red onion and fresh cilantro make this the ultimate breakfast treat!

Breakfast Beans and Eggs

red onion

lime

Salt and black pepper

olive oil

garlic (finely minced)

tomato paste

chipotle pepper

white beans (such beans

water

white sugar (optional)

eggs

cilantro (for garnish)

Prep the onion: Thinly slice 1/4 of 1 red onion into half-moons. Finely dice the remaining 3/4.

Pickle the onion: In a small Ziploc bag, add the half-moon slices of red onion. Squeeze the juice of 1 lime into the bag and season with salt and pepper. Seal the bag and shake it a few times to allow the juices to fully coat the onion. Let sit for at least 20 minutes, preferably 30 minutes, before serving.

Saute the aromatics: Add 3 tablespoons extra-virgin olive oil and minced 4 garlic cloves to a medium skillet or frying pan. Set over medium heat, and saute garlic until aromatic and very lightly golden in color, about 1 - 2 minutes.Add diced red onion, and saute for 6 - 8 minutes, until softened and translucent. Season with salt and pepper.

Cook the pastes: Add 3 tablespoons tomato paste to the skillet, stirring to incorporate. Add the finely chopped 1 chipotle pepper in adobo sauce. Saute for about 3 minutes until the paste caramelizes to a brick red color and begins to stick to the pan.

Simmer: Stir 1 (15.5-ounce) can white beans and 1 cup water into the skillet. Bring  to a boil, then simmer over medium-low heat for 6 - 8 minutes to allow the flavors to meld. Season once more with salt and pepper, and add 1 teaspoon white sugar if you want a bit of sweetness.

Cook the eggs: Using a wooden spoon, form two wells in the center of the pan and drop an egg into each hole. Cover the skillet and simmer for 3 - 5 minutes until the eggs are cooked through.

Serve: Spoon the beans and eggs into bowls and top with pickled red onion and a handful of minced cilantro on top. Serve immediately.

I'll admit, I changed this up a bit due to what I had on hand. I forgot to pick up chipotle peppers in adobo, but a spoonful of sweet and spicy chili crisp made a good substitute.  I also had some leftover sauteed bell peppers and yellow onions so diced those up and added them toward the end along with a couple of handfuls of chopped spinach. I like to mash some beans to thicken a dish like this, which worked well.  Topped with a soft boiled egg and it was delicious.

Delicious!! Going right into my breakfast rotation. I didn’t have red onion so I used sweet onions. Worked great!  Ty!

Mmm!! Yum!! I never go back to a recipe to comment after trying but THIS! This is my new favorite meal! And to think I almost didn't make it. So glad I did and I promise you will be too! 

I did adjust the serving to make it one serving and skipped the sugar because I love spicy!

Used butter beans instead and wow this was delicious and filling! I don’t find the calorie count misleading unlike the other reviewer (who overestimated the bean calories) but maybe it’s been updated since then. The red onions were the perfect topping. So easy, will def make again!

So delicious, fast, easy, and easily substitutable. I used pinto instead of white beans (so good). Love this new addition to our last-minute-meal repertoire.

Why the insolence? 
There are a lot of ways you could’ve communicated this and you chose the snootiest, thinking you could successfully park it under the guise of “helping the unsuspecting calorie conscious victims,” when it’s transparently about anonymously putting someone in their place for any number of unrelated reasons people like you leave your less-than-graceful comments as you patrol the web.  The ol’ trusty “tsk tsk” and finger wag. 
A simple “hey, sounds (or is) delicious, Karishma, nicely presented, and also you might want to double check your calorie stats,” would’ve been solid. 
Maybe on your next internet recipe patrol shift?

https://www.youtube.com/watch?v=sLDITNoagRU

Smoky chipotle white beans pair deliciously with creamy poached eggs and tart pickled onion.

Full recipe: https://homecookingcollective.com/smoky-white-beans-with-poached-eggs-and-pickled-onion

Smoky Beans with Eggs and Pickled Red Onion

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