Breakfast Beans Recipe Vegetarian: Easy & Flavorful Ideas

There’s nothing quite like waking up to a plate of hearty, flavorful breakfast beans—a comforting and protein-packed way to start your day. Whether you’re craving a classic English-style breakfast or searching for a wholesome, plant-based option, vegetarian breakfast beans are the answer.

This recipe brings together tender beans, aromatic veggies, and a blend of warming spices, simmered to perfection for a dish that’s both satisfying and nourishing. It’s quick enough for busy mornings, yet special enough for a leisurely weekend brunch.

Plus, it’s incredibly versatile—enjoy it on toast, with roasted veggies, or as a part of a larger breakfast spread.

If you love recipes that are as easy as they are delicious, you’ll find this breakfast beans recipe becomes a staple in your kitchen. Not only is it filling and full of flavor, but it’s also budget-friendly and requires only pantry staples.

Ready to upgrade your breakfast routine? Let’s dive into this irresistible vegetarian breakfast beans recipe!

Why You’ll Love This Recipe

• Hearty & Satisfying: Packed with plant-based protein and fiber, these breakfast beans will keep you full and energized all morning.
• Easy & Quick: Simple steps and common ingredients mean you can whip this up in under 30 minutes—perfect for busy mornings.
• Versatile: Serve on toast, alongside eggs, or as part of a vegan brunch spread.
• Meal-Prep Friendly: Make a big batch and enjoy it throughout the week. The flavors only get better with time!
• Customizable: Easily adapt the recipe to your taste—swap out spices, add greens, or use your favorite beans.
• Nutritious: Loaded with protein, fiber, vitamins, and minerals from beans and veggies.

Ingredients

Equipment

• Large non-stick skillet or saucepan
• Wooden spoon or spatula
• Sharp knife
• Cutting board
• Can opener
• Measuring spoons and cups
• Small bowl (for prepping ingredients)

Instructions

1. Prepare Your Ingredients:

   Finely chop the onion, mince the garlic, dice the red bell pepper, and peel and dice the carrot. Drain and rinse your canned beans.

   Have everything ready before you start cooking for a smooth process.

2. Sauté the Aromatics:

   Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook for about 3-4 minutes, stirring occasionally, until softened and translucent.

3. Add Garlic and Veggies:

   Stir in the minced garlic, diced bell pepper, and carrot. Sauté for another 3-4 minutes until the veggies begin to soften and the mixture is fragrant.

4. Add Spices:

   Sprinkle in the smoked paprika, ground cumin, and dried thyme. Stir well to coat the vegetables and let the spices toast for 1 minute to release their flavors.

5. Simmer Tomatoes and Beans:

   Add the canned chopped tomatoes (with juices), tomato paste, maple syrup, and soy sauce. Stir to combine, then bring the mixture to a gentle simmer.

6. Stir in the Beans:

   Add both the cannellini and kidney beans. Mix well, reduce the heat to low, and simmer uncovered for about 10-12 minutes.

   Stir occasionally, allowing the flavors to meld and the sauce to thicken.

7. Season and Finish:

   Taste and adjust the seasoning with salt and pepper as needed. If the beans look too thick, add a splash of water to loosen the sauce.

   Remove from heat.

8. Garnish and Serve:

   Sprinkle with fresh chopped parsley. Serve hot, ideally on toasted sourdough or your favorite bread.

Tips & Variations

• Beans: Use any combination of beans you like—navy beans, pinto beans, or black beans all work well.
• Veggies: Add spinach, kale, or mushrooms in the last few minutes for an extra veggie boost.
• Make it Spicy: Add a pinch of chili flakes or a splash of hot sauce for extra heat.
• Texture: For a thicker sauce, mash some of the beans with your spoon as they cook.
• Batch Cooking: This recipe doubles easily and tastes even better the next day.

• “If you’re short on time, use pre-chopped veggies or frozen onion and pepper mix to speed things up.”

Nutrition Facts

Nutrition values are estimates and will vary based on exact ingredients used and serving size.

Serving Suggestions

• On Toast: The classic choice—pile high on thick slices of toasted sourdough, whole wheat, or rye bread.
• With Roasted Veggies: Serve alongside roasted tomatoes, mushrooms, or potatoes for a bigger breakfast plate.
• As Part of a Full English Breakfast: Pair with grilled tomatoes, sautéed spinach, veggie sausages, and oven-baked hash browns.
• Over Rice or Quinoa: For a lunch or dinner twist, spoon the beans over a grain bowl and top with avocado.
• With Eggs: If you’re not vegan, a poached or fried egg on top is a delicious addition.
• Meal Prep: Pack in containers with steamed greens or roasted root veggies for a grab-and-go breakfast.

“Looking for more delicious breakfast ideas? Try our Vegan Breakfast Burritos or the comforting Mushroom Spinach Tofu Scramble!”

Conclusion

Breakfast beans are a true celebration of simple ingredients and bold flavors. This vegetarian recipe is proof that a nourishing, protein-rich breakfast doesn’t have to be complicated or time-consuming.

With just a few pantry staples and a handful of fresh veggies, you can create a meal that’s both wholesome and delicious.

Whether you’re meal prepping for the week, feeding a crowd at brunch, or simply seeking a cozy breakfast, these beans are sure to satisfy. Don’t be afraid to get creative—swap in your favorite beans or veggies, and adjust the spices to your liking.

Breakfast is better when it’s flavorful, filling, and made with love. Happy cooking!

For more vegetarian inspirations, check out our Sweet Potato & Black Bean Bowls!

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