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15-Minute Skillet Breakfast Beans
A thinly sliced onion softens in olive oil over medium heat, then a splash of wine vinegar goes in before the pinto beans and 200ml of passata. The whole skillet simmers for about ten minutes until the sauce thickens around the beans. Four servings in 15 minutes, built from five pantry ingredients. Spoon over buttered toast or alongside fried eggs — the vinegar tang keeps the tomato sauce from tasting flat.
Equipment
- Skillet
- Stovetop
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 fry for 5 to 7 minutes until it begins to brown. Stir frequently here so the onions cook evenly without burning.
- 2Pour in the vinegar, letting it bubble and reduce for 1 minute.
- 3Stir in the drained pinto beans and passata, then season generously with black pepper.
- 4Simmer the mixture for 5 minutes until the tomato sauce thickens and the beans are heated through.
Notes
- Serving: Spoon these savory beans over thick slices of buttered toast or alongside fried eggs for a complete breakfast.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much.
