This is one of my favorite things to eat for breakfast and at any time of the day or night.
My girlfriend and I struggle with breakfast food, as we had to break out of the bacon and eggs routine. We stopped eating crepes with ham and brie, so we needed another breakfast meal that let us wake up on the right foot, ready to conquer the day.
Reminiscing about childhood meals is my main fountain of inspiration. I didn’t have to think too hard to figure out who was the morning hero in my brunch spread. It was beans. It has always been beans, never doubted it for a second. The kind of beans that were brought to you 10 minutes after your hungry man breakfast plate arrived at the table. I always had such admiration for that underrated unsung hero of the morning feast. I dipped my toast in it, throw them in my homefries or simply just eat them with my spoon.
What people do not realize, is that first of all, the craftsmanship and time that goes into making a dish of this caliber are insurmountable for students and people with a busy schedule. Secondly, they simply contain meat products. So I decided to create my own version, that takes way less time and effort, and that has the same level of flavor. This recipe immediately became a staple in my house. SO here it is, change it up with the recipe.
These beans are sweet, sticky, salty and they’ll go well with anything you pair them with for breakfast. They go perfectly with a nice rye toast.
Breakfast refried beans
What you will need
1 can of white beans
1 tsp of dijon mustard
1 tbsp of molasses
1 tbsp maple syrup
1/2 an onion
1 clove garlic
1 dash olive oil
How will you do it?
- In a saucepan, add the olive oil and cook down the onion and garlic. Add the chili flakes in the oil.
- Rinse the beans in water, then add to the pan.
- After that, add the maple syrup, the molasses, and the mustard. Add 1/2 a cup of water.
- Cook on medium heat for about 15-20 minutes.
- Serve with toast and fruit!