What’s your go to super quick brunch recipe that pretty much uses up anything left over in the fridge and pantry. This is one of mine. Together with my Autumn Shakshuka recipe which takes me right the way through to spring this great ‘baked bean’ dish is a perfect brunch or light lunch dish.
You can make it in batches and reheat it too so there’s no need to cook every day if you’re struggling for time, though my super quick ‘go to’ on really busy days is a protein packed smoothie using the Arbonne vitamin enriched plant based protein. It tastes amazing (unlike some vegan proteins) and is so nutritious too.
Not everyone is a fan of sprouts but they are a great source of vitamins A and C plus dietary fibre, and the honey (replace with agave syrup if you’re vegan) and cinnamon add elements of homeliness to the dish. I’ve also added the option of chilli powder if you need a bit of extra ‘heat’
2 tbsp olive oil
1 red onion thinly sliced
200g Brussel sprouts, sliced (or shredded if you don’t like the crunchiness)
400g tin butter beans (drained and rinsed)
400g tin chopped tomatoes
1 tbsp runny honey (or agave syrup if vegan)
¼ tsp chilli powder (optional)
1 tsp ground cinnamon
1 tsp dried oregano
Sea salt and freshly ground pepper
Preheat the oven to 200C/180C fan/gas 6
Heat the oil in a large oven proof frying pan over medium heat
Add the onion with plenty of salt and pepper and cook for 2-3 minutes until softened.
Toss in the sprouts and cook for another 4-5 minutes, then add the beans, tomatoes, honey, cinnamon, oregano and chilli powder (if using). Stir to combine.
Bring to a simmer then transfer to the oven and bake for 20 minutes until the edges brown and the flavours intensify (if you don’t have an ovenproof frying pan, just transfer the mixture to a baking dish)
Remove from the oven, serve and enjoy
This will work with any dark greens e.g. spinach, chard, spring greens, savoy cabbage but make sure they are finely chopped
Instead of Chilli powder, try adding paprika or a chopped fresh red/green chilli
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