Slow breakfast beans with mushrooms and thyme on toast
Breakfast beans with mushrooms and thyme, ready when you wake. Spoon them over thick toast for a weekend morning, or a late brunch.
Method
- This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Drain and rinse the cannellini beans. Slice the mushrooms, chop the onion finely and crush the garlic.
- Put the beans, mushrooms, onion, garlic, chopped tomatoes, tomato purée, smoked paprika, dried thyme, maple syrup and tamari in the slow cooker. Stir well. Add no water: the mushrooms and tomatoes will make plenty of sauce.
- Put the lid on and leave it on. Cook on low for 6 to 7 hours (overnight) or on high for 3 hours.
- In the morning, stir well and mash a few beans against the side to thicken the sauce. Season with salt and pepper.
- Cut the sourdough into thick slices, toast them and spoon the beans over the top.
Tip Sourdough toasts well from frozen straight in the toaster. Leftover beans keep for a few days and are good on a jacket potato.
Per portion
| Energy | 474 kcal |
| Protein | 24 g |
| Carbohydrate | 82 g |
| of which sugars | 18 g |
| Fat | 3 g |
| of which saturates | 0 g |
| Fibre | 15 g |
| Salt | 2.73 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- cannellini beans1 tin
- mushrooms200 g
- onion1
- garlic2 cloves
- chopped tomatoes1 tin
- tomato purée1 tbsp
- smoked paprika1 tsp
- dried thyme1 tsp
- maple syrup1 tsp
- tamari1 tbsp
- sourdough loaf½
