Beans For Breakfast Recipes: Start The Day With Fiber & Protein
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Plant-based foods are enjoying the spotlight, and old standards like beans are finding themselves on a plate with popular breakfast foods. Beans are rich in protein and fiber, and also provide a good level of satiety, the satisfied feeling of being full after eating. That’s why we’re highlighting beans for breakfast! Beans are one of the most versatile, nutritious, and affordable ingredients you can use in everyday cooking. It’s easy to add a side of baked beans, black beans, kidney beans or other beans with breakfast eggs. Here, thanks to Flavor & The Menu, are six more reminders of how easy it is to add beans to breakfast. Using canned beans like Bush’s make it a snap. You can find bean recipes for every meal at BushBeans.com. > The different types of beans. > Check out the different types of breakfast eggs. 1. Breakfast Burrito The breakfast burrito is a fan favorite. Make one with black beans, pico de gallo, scrambled eggs, guacamole, and a corn or flour tortilla. Born in Mexico, today’s style of burrito was devised in the U.S.A. (photo #4). Check out the history of the burrito and the modern burrito. Huevos rancheros is a Mexican breakfast dish named after the ranchers who first enjoyed it. The basic dish consists of fried eggs served on lightly fried or charred corn or flour tortillas topped, with pico de gallo (a salsa made with tomatoes, chili peppers, onion, and cilantro). Common accompaniments include refried beans, Mexican-style rice, and guacamole or slices of avocado, with cilantro as a garnish. You can make a deconstructed version with smashed black beans topped with two sunny fried eggs, pico de gallo, salsa verde, and tortilla chips. Here’s a recipe for pico de gallo. You can also have a side of beans—baked or otherwise—with any style of eggs. Top black bean chili with two eggs, homestyle potatoes, queso fresco, and salsa verde. America has embraced bowl recipes, and that includes breakfast bowls, with their layers of flavor and texture. At breakfast, beans make a great base for bowls. You can use ingredients from the Caribbean and Latin America to add more flavor to canned beans. Here’s an idea for Egg & Mushroom Cazuela from Chicago’s Tortas Frontera: Create a bowl of black beans, roasted sweet potatoes, scrambled eggs, Jack cheese, and roasted poblano strips, topped with wild arugula, Cotija cheese, cilantro, tortilla strips, and avocado. A Middle Eastern dish of eggs poached in a sauce of tomatoes, chiles and garlic, shakshuka or shakshouka is commonly spiced with cayenne, cumin, nutmeg, and/or paprika. Here’s a recipe. Serve it over a base of seasoned beans. Make a frittata (photo #3) and top it with beans and carnitas. This dish can take you from breakfast through lunch and dinner. Beans have much more protein than avocado toast, or any other spread. Baked beans on toast are a British classic. Layers of beans, Greek yogurt or sour cream, and any other fixings you heart desires make this a wonderful way to enjoy your breakfast yogurt. Here’s the recipe (photo #8). Salads There are many bean salad recipes but the ones we serve most often are: Beans can be added to just about all stews, and many soups. Start with: |
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