1 / 1
15-Minute Skillet Breakfast Beans
Earthy pinto beans simmered in a rich tomato passata make a fresh, fast alternative to the canned stuff. A splash of vinegar adds a bright tang that perfectly balances the sweet, caramelized onions. You'll love how easily this savory skillet transforms a standard morning routine into a hearty weekend-style brunch. Spoon it over thick slices of buttered toast or serve it alongside fried eggs for a deeply satisfying start to your day.
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.