Saturday, 6 October 2012

Smokey Spanish Brekkie Beans with Thyme Mushrooms

This recipe is a great variation on my usual garlic and white bean breakfast mash. Inspired by a friend's recipe, it is smoky, filling and best served with a few nice slices of bread.


1/3 small onion, finely diced
1 clove garlic, finely diced
1 can of cannellini beans
1/2 cup vegetable stock
1/4 tomato puree
1 heaping tsp smoked sweet paprika
1/2 tsp cumin
squeeze lemon juice
a good olive oil
1 tbsp (plus more if necessary) of nuttelex
some parsley, chopped (optional)
6-8 Swiss brown mushrooms, sliced
some thyme, chopped

First, melt some Nuttlelex in a frypan. Once melted, add the onion and garlic. While that is cooking, drain and rinse the beans, adding a drizzle of olive oil and the vegetable stock. Put on medium heat. Once the onion and garlic are nice and soft (about 5 minutes, with stirring), add to the beans.

Now add another tablespoon of Nuttelex to the frypan and, once melted, add the thyme. Cook for about 1 minute, stirring, then add the mushrooms. Stir again and go back to your beans.

Add the tomato puree, paprika and cumin. Stir, then add a squeeze of lemon juice. Stir and adjust the consistency - add more water if too thick, and some nutritional yeast if too thin. Cook for another 5 minutes, smushing with a fork so it's a bit mashed up, then turn off the heat and add the parsley.

The mushrooms are cooked once they're soft and earthy-smelling. Serve the beans on some nice sourdough, with a drizzle of olive oil, mushrooms on top and a sprinkling of flake salt and some sumac or pepper (or sumac pepper!)



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