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