Give mum something really different, healthy and special for Mother’s Day breakfast! This bean-based recipe is from Karen Martini and has an interesting blend of sugar and spice.
If you can’t find great northern beans, you can substitute with any white beans – or, at a pinch, a tin of beans but they don’t have quite the same flavour.
Karen rates this as ‘easy’ with approximately 20 minutes preparation time and about an hour of cooking time.
Serves 6
Ingredients
250 grams dried great northern beans
120ml olive oil
1 brown onion, diced
1 leek, sliced
5 cloves garlic, peeled and crushed
5 sprigs thyme
1 tablespoon brown mustard seeds
2 tablespoons curry powder
3 tablespoons cider vinegar
3 tablespoons brown sugar
400g tinned crushed tomatoes
600ml tomato paste
600ml water
1 vegetable stock cube
1 avocado, scooped
Turkish bread
Method
1. Soak the beans overnight or early in the morning in plenty of hot water.
2. Drain the beans and place them in a large pot. Cover with plenty of cold water and boil for 30 minutes, then drain.
3. Dissolve the stock cube in 600ml water; pour this liquid into the pot with the beans. Bring to a simmer, turn the heat down and simmer for about 30 minutes.
4. In a heavy-based fry pan on medium-high heat, add the oil, onion, leek, garlic and thyme.
5. Cook for 3 minutes, stirring occasionally.
6. Add the mustard, curry powder, cooked beans, vinegar, sugar, tomatoes and tomato paste.
7. Combine the mixture with the beans.
8. Season with salt to taste.
9. Place on toasted Turkish break.
10. Place sliced avocado on top to serve.
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