Break­fast bean treats

As win­ter makes its pres­ence felt, try hot meal worth get­ting out of bed for

Isis Town and Country - - Life - Shan­non Newley shan­non.newley@south­bur­nett­

THERE’S al­ways a level of ex­cite­ment as the cooler weather hits, and with it comes a crav­ing. A crav­ing for por­ridge.

I try not to fold too early and start eat­ing it be­fore the win­ter months re­ally hit but it can be a chal­lenge to hold out.

Af­ter a few weeks of not suc­cumb­ing to that feel­ing, I’ll fi­nally sit down with my big bowl of warm oats mixed with fruit and cin­na­mon and honey. Yum.

But give me one week and I am well and truly done. Af­ter months of think­ing about por­ridge, it only takes about three serves be­fore I can’t stom­ach the thought again.

The con­tainer of oats gets pushed once again to the back of the cup­board to be avoided un­til the next year.

But break­fast is my favourite meal of the day and, es­pe­cially in win­ter, I want some­thing hot.

And be­cause of my aver­sion to get­ting out of bed in the cold, I also need some­thing quick.

Some­thing that al­lows me to press “snooze” seven times, fi­nally jump out of bed, com­mando roll to the bath­room, slap on some make-up and then grab my most im­por­tant meal of the day as I run out the door.

These break­fast beans are just the ticket.

I like to make a big batch in one go, sep­a­rate them into sin­gle serv­ing-size por­tions and freeze them.

I let them thaw in the fridge from the night be­fore and then zap them in the mi­crowave when I get in to work.

This has two ben­e­fits. The first is that I ac­tu­ally get out of bed. It’s hard in cold months but know­ing I have a nice break­fast ready and wait­ing gives me the strength to throw off the blan­kets.

The sec­ond is that I don’t end up starv­ing and be­ing over­come with the de­sire to buy a pie for break­fast when I go on the daily cof­fee run.

Break­fast beans with chorizo meat­balls

In­gre­di­ents 1 cup berlotti or kid­ney beans 1 small brown onion, diced 2 cloves gar­lic, crushed 1 tsp dried oregano Hand­ful fresh pars­ley 3 rash­ers ba­con 1 un­cooked chorizo sausage 1 tin toma­toes

1 ⁄2 cup wa­ter Oil


The night be­fore: cover beans with wa­ter and al­low to sit overnight. Cut ba­con into small pieces. Cut down the length of the chorizo to re­veal the meat. Roll the meat into mini meat­balls, about 2cm round. On a high heat, fry the ba­con and the meat­balls un­til the chorizo is browned. Add the gar­lic and onion, fry un­til the onion is translu­cent – about five min­utes. Add the strained beans, tin toma­toes, wa­ter and oregano to the pan and bring to boil. Turn down to a medium-low heat and let sim­mer for 15 min­utes. Gar­nish with pars­ley and serve with crusty bread. Op­tional ex­tra: Serve with a poached egg on top.

Make sure you buy un­cooked chorizo for this


Chef's tip

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