I would happily eat this for breakfast every day. Unfortunately, running late for deadlines, slow slow slow buses (even when you set off at the crack of dawn?!) and actual life sometimes means red chillis, lemon zest and toasted ciabatta are not as to-hand as they should be. I came up with this recipe for HelloGiggles, with a focus on trying out a vegan breakfast once in a while, when the whole furore over Beyoncé going vegan for a few days was taking over an impressive amount of column inches at Gawker. You can read the piece here, or head straight to the recipe, below.
Homemade baked beans and smashed avocado with lemon, chilli and mint
Makes enough for two
For the homemade baked beans:
1 white onion, diced
1 garlic clove, chopped
1 cup cooked cannellini (white kidney) beans
1 cup cooked haricot beans
Salt and pepper
2 cups chopped tinned tomatoes
1 tbsp tomato purée or paste
For the smashed avocado:
1 ripe avocado
1 red chilli, sliced in to strips
Salt and pepper
1 tbsp chopped mint leaves
Zest from ½ lemon
Juice from ½ lemon
Plus half a loaf of ciabatta bread for toasting
The beans take around twenty minutes so get these on the go first. In a frying pan or skillet, heat a generous glug of olive oil and add the onions and garlic. Cook on a low heat for five minutes until the onion has softened, making sure the garlic doesn’t brown. Now add the cannellini and haricot beans and stir in with salt and pepper. If you’re using tinned beans, there should be a little water from the beans so nothing should stick, but just add some water if this starts to happen.
Once the beans have cooked for about five minutes, add the chopped tomatoes and tomato purée, and stir well. The beans might look a little runny now, but as the liquid reduces, the mixture will thicken and begin to look much richer. Simmer for another ten minutes, until the beans turn an almost sticky consistency.
While the beans are simmering you can smash some avocados! In a dish, add in the avocado flesh, slices of chilli, some salt, pepper and olive oil, and stir. Taste and season some more if you want to, then roughly mix in the mint leaves and lemon zest and juice.
Toast the ciabatta bread in the final minutes of cooking time, and plate up while the beans are hot.