Ingredients
2 cups cooked or drained and rinsed cannellini beans
1 tablespoon olive oil
1 medium onion, finely chopped
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional for heat)
1 can (28 oz) crushed tomatoes
Salt to taste
Fresh parsley, chopped, for garnish
Lemon wedges or tahini for serving (optional)
Instructions
Heat olive oil in a large skillet or oven-safe frying pan over medium heat. Add onions and sauté until softened, about 3-4 minutes.
Add red bell pepper and garlic; cook for another 2-3 minutes, until softened and fragrant.
Stir in the cumin, paprika, and cayenne pepper, and cook for 1 minute to bloom the spices.
Pour in the crushed tomatoes and season with salt. Allow the mixture to simmer for 10-12 minutes, stirring occasionally, until the sauce thickens.
Stir in the cooked cannellini beans and mix well, allowing them to absorb the spiced tomato flavors for another 2-3 minutes.
Transfer to oven-safe dish if needed, and optionally garnish with fresh parsley before serving. Serve with a drizzle of tahini or a squeeze of lemon for extra flavor.
Notes
For a quicker version, use pre-cooked beans from a can (ensure they are low sodium or rinse well to reduce salt). Adjust cayenne pepper to control heat level.
This can be partially made ahead and reheated the next morning for a quicker breakfast.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: High Protein Breakfasts
- Method: Stir-frying/Simmering
- Cuisine: International / Middle Eastern Fusion
- Diet: Plant-based
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 6g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 0mg