Perfect weekend breakfast or lunch
I might sound like a broken record at this point but on the off chance you haven't heard this beans are a food linked to longevity. Populations that include beans in their diets daily live the longest and I'm all about that. I never needed much encouragement to eat them because I love them and once you make your own shop bought will never hit the spot again.
I decided to serve my beans on top of sweet potato "toast" as a different option to traditional bread. Sweet potatoes are a nutrient powerhouse and great for boosting your immune system.
Avocado for healthy fats and to complete this plate. For me this is a perfect weekend breakfast or lunch. The real hero here are the beans. Use them as a side to any dinner or add more stock to serve as a soup.
Ingredients (makes enough beans for 2)
400g tin of white beans- cannellini, chickpea, pinto or butter beans
Olive oil
1 red onion sliced
1 clove of garlic chopped
1tbsp tomato puree
1tsp lebanese 7 spice
1 bay leaf
250ml vegetable stock
2x 1cm slices of sweet potato per person
1 avocado + lemon or lime juice
Directions
- For the sweet potato slices, cut the potato lengthways into 1cm slices. Drizzle with olive oil and sprinkle it with sea salt and cracked black pepper. Bake in a preheated oven at 180 on a tray for 30 minutes.
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Heat the oil in a pan. Once hot add the onion, garlic, spices and tomato puree. Cook for about 5 minutes until softened. If the pan becomes dry add a little water to deglaze the pan.
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Rinse and drain the beans and add to the mix. Pour in the stock and reduce the heat, let simmer until the liquid has reduced.
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Serve the beans on top of the sweet potato along with half an avocado. Drizzle with a squeeze of lemon or lime juice and season to your liking.