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Breakfast Beans
This quick skillet of pinto beans simmered in rich tomato passata is a fresh alternative to canned baked beans. The splash of vinegar adds a bright tang that balances the sweet, caramelized onions and earthy beans. It comes together in minutes right on the stovetop. Serve this savory dish for a hearty breakfast or weekend brunch alongside eggs and thick slices of buttered toast.
Ingredients
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 1 tbsp white or red wine vinegar
- 400g can pinto beans, drained and rinsed
- 200ml passata
Instructions
- 1Warm the olive oil in a large frying pan over medium heat. Add the thinly sliced onion and cook until it begins to brown. Pour in the vinegar, letting it bubble and reduce for one minute. Stir in the drained pinto beans and passata, then season the mixture with black pepper.
- 2Simmer the mixture for 5 minutes until the tomato sauce thickens and the beans are heated through.