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Herbed breakfast baked beans

One of the reasons why I always keep a small bunch of cured smallgoods in the freezer is the fact that they are great for quick, throw together at the last minute meals. The same goes for a well stocked pantry and beans of any kind – my favourite pantry must haves!

While I’m a strong believer in keeping a well stocked pantry, I do not believe one can eat a healthy, balanced diet based only on canned and packaged foods, especially those highly processed products. So, to freshen up this baked bean recipe, which goes just as well for dinner as it does for breakfast, I have combined salt-reduced baked beans with natural butter beans and a large handful of fresh baby tomatoes.

A little sprinkling of dried of fresh herbs completes the dish that is ready in minutes and oh, so satisfying.

Serves 4

Breakfast baked beans

For a vegan or vegetrian version omit the smoked sausage or bacon option and you’re good to go. Diced truss tomatoes are great for this recipe too, but I like the myriad of colours of heirloom tomatoes better. They are great to take for lunch as well.

For the breakfast baked beans:

  • 1 x 420g can of baked beans (salt reduced)
  • 1 x 420g can of butter beans, drained
  • 8 cherry // or heirloom baby tomatoes, cut in half
  • 1 tbsp dried herbs // or 1 tbsp each of chopped fresh oregano and thyme
  • 1 chorizo, diced // or 150g bacon, diced

For a non-vegan version: start by frying off the sausage or bacon in a large saucepan for about 1 minute. Then follow steps below.

For a vegan version: add tomatoes to the saucepan placed over medium heat. Add both cans of beans and dried herbs. Mix gently and allow the lot to heat through.

To serve: divide between bowls and serve with a side of rocket or some toast if you wish.

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15 comments

Vinny Grette March 19, 2012 at 12:34 pm

Delicious! Do you ever try cooking up the dried beans? They are cheaper… but more work – at least more time.

Reply
Wholesome Cook March 19, 2012 at 4:49 pm

I do have dried beans and lentils in my pantry too, and agree they are much cheaper, but when you weigh up the time / cost ratio of having a meal done in minutes, I like to keep canned beans in stock too.

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Anna @ the shady pine March 19, 2012 at 12:35 pm

This would be a quick and delicious meal and I love the chorizo you’ve included in there!

Reply
cook.eat.play March 19, 2012 at 12:36 pm

Oh yum! There’s little more satisfying than a big gooey plate of beans. I’m with you on the well stocked pantry too. I love the challenge of pulling together a wonderful meal just from things I find lurking at the back of the fridge or pantry.

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chefconnie March 19, 2012 at 12:42 pm

My daughter and I were just talking about breakfast beans. She did not understand the concept. Those beans look lovely. I can taste the butter beans in your picture.

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Smallfry March 19, 2012 at 4:10 pm

Delicious, but you know i’ll make mine with bacon ! can’t wait to try them 🙂

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john@heneedsfood March 19, 2012 at 4:55 pm

I’ve done this style of beans at least a couple of times. I almost always have baked beans in the pantry and simply love tarting them up with whatever is floating about the freezer, fridge and cupboards. I think I used chorizo last time as well!

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Rufus' Food and Spirits Guide March 19, 2012 at 11:01 pm

Americans don’t have beans for breakfast that often. I love them, but usually only do ranchos huevos. I need to break out of that Mexican mold!

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saffronandhoney March 20, 2012 at 2:34 am

This looks so beautiful and colorful – I love it!

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Courtney March 20, 2012 at 7:25 am

So easy – and I’ve never had beans for breakfast before. This actually sounds good.

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filingawaycupcakes March 20, 2012 at 3:15 pm

Your photos look divine, I would not consider this a normal breakfast, but ont he weekends I wake up at 10am…so I would definitely have it then lol

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Bam's Kitchen March 21, 2012 at 2:43 am

Great gluten free breakfast. I am always on the look out for new recipes. This one sounds delicious. Take Care, BAM

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Nami | Just One Cookbook March 21, 2012 at 2:51 pm

I read somewhere that British eat baked beans for breakfast and I thought it’s very interesting. I’ve never seen Americans eating that too. Must be so comforting to eat warm food in the morning. Looks delicious! I love how you added the greens on the side. 🙂

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Mez March 23, 2012 at 12:43 pm

ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhh good LORD!!!

these look AMAZING!!

what an awesome lunch or dinner to take to work, I’m OBSESSED with beans at the moment. Hamish is making the most TO DIE FOR bean dippy thingy at the moment. He calls it RE FRIED BEANS… the other day he was making it and I was like “why are they called re fried beans if you don’t fry them?” He said “It’s not really a recipe, I made it up, I guess it’s because they just use left over beans in Mexico to make it and maybe they have been fried before…… ” He clearly had NO idea what he was talking about.

I COULD potentially make the beany dippy thingy with these beans the next day…. If I didn’t inhale them all first. Ha!

xox

Reply
Wholesome Cook March 23, 2012 at 10:49 pm

Hahaha! I’d make it into a coarse dip / spread for toast or jaffles! Great thinking Mez!

Reply

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