One Pan Breakfast Beans

25 mins
Serves 3
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Directions

  1. 1In a large pan, sauté sliced white onion and leek until softened.
  2. 2In a large pan, sauté sliced white onion and leek until softened.
  3. 3In a large pan, sauté sliced white onion and leek until softened.
  4. 4Add chopped chestnut mushrooms and minced garlic cloves, cook until softened.
  5. 5Add chopped chestnut mushrooms and minced garlic cloves, cook until softened.
  6. 6Add chopped chestnut mushrooms and minced garlic cloves, cook until softened.
  7. 7Stir in smoked paprika, cumin, and coriander, cook for a minute more.
  8. 8Stir in smoked paprika, cumin, and coriander, cook for a minute more.
  9. 9Stir in smoked paprika, cumin, and coriander, cook for a minute more.
  10. 10Add white beans (with their juices) and half a ground veg stock cube if needed.
  11. 11Add white beans (with their juices) and half a ground veg stock cube if needed.
  12. 12Add white beans (with their juices) and half a ground veg stock cube if needed.
  13. 13In a blender, combine silken tofu, nooch, soaked cashews or sunflower seeds, garlic clove, smoked paprika, sweet white miso, lemon juice, and Dijon mustard.
  14. 14In a blender, combine silken tofu, nooch, soaked cashews or sunflower seeds, garlic clove, smoked paprika, sweet white miso, lemon juice, and Dijon mustard.
  15. 15In a blender, combine silken tofu, nooch, soaked cashews or sunflower seeds, garlic clove, smoked paprika, sweet white miso, lemon juice, and Dijon mustard.
  16. 16Blend until smooth, adding water if needed to create a pourable consistency.
  17. 17Blend until smooth, adding water if needed to create a pourable consistency.
  18. 18Blend until smooth, adding water if needed to create a pourable consistency.
  19. 19Pour the sauce over the beans.
  20. 20Pour the sauce over the beans.
  21. 21Pour the sauce over the beans.
  22. 22Top with sliced tomatoes and a drizzle of olive oil.
  23. 23Top with sliced tomatoes and a drizzle of olive oil.
  24. 24Top with sliced tomatoes and a drizzle of olive oil.

Ingredients

  • 3 tbsp extra virgin olive oil
  • 3 tbsp extra virgin olive oil
  • 3 tbsp extra virgin olive oil
  • 1 white onion
  • 1 white onion
  • 1 white onion
  • 1 leek, white and light green parts
  • 1 leek, white and light green parts
  • 1 leek, white and light green parts
  • 250 g chestnut mushrooms
  • 250 g chestnut mushrooms
  • 250 g chestnut mushrooms
  • 5 minced garlic cloves
  • 5 minced garlic cloves
  • 5 minced garlic cloves
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp coriander
  • 1 tsp coriander
  • 700 g white beans + their juices
  • 700 g white beans + their juices
  • 700 g white beans + their juices
  • 0.5 ground veg stock cube
  • 0.5 ground veg stock cube
  • 0.5 ground veg stock cube
  • 3 medium tomatoes
  • 3 medium tomatoes
  • 3 medium tomatoes
  • 280 g silken tofu
  • 280 g silken tofu
  • 280 g silken tofu
  • 20 g nooch
  • 20 g nooch
  • 20 g nooch
  • 35 g raw cashew nuts or sunflower seeds, soaked in boiling water for 10 mins and drained
  • 35 g raw cashew nuts or sunflower seeds, soaked in boiling water for 10 mins and drained
  • 35 g raw cashew nuts or sunflower seeds, soaked in boiling water for 10 mins and drained
  • 1 garlic clove or garlic powder
  • 1 garlic clove or garlic powder
  • 1 garlic clove or garlic powder
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tbsp sweet white miso
  • 1 tbsp sweet white miso
  • 1 tbsp sweet white miso
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 0 water
  • 0 water
  • 0 water

Equipment

large panblenderspoongrater