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Tasty Tuesday: Breakfast Beans

Breakfast Beans

Starting from Dry Beans:

  • 1-pound beans (try cannellini, garbanzo, great northern, navy, or soybeans)

  • 1 teaspoon salt, optional

  • 4 cups water


  • Sort and discard undesirable beans.

  • Rinse beans and cover with warm water and allow to soak for 8 hours.

  • Drain soaked beans and pour into pan. Add enough water to cover the beans. Add salt and bring to a boil.

  • Cover and reduce heat to a gentle boil. Boil for 1-2 hours or until beans are tender.

  • For pressure cooker, cook under pressure for 20-30 minutes. Or cook for 6-8 hours in a slow cooker.

  • After cooked, continue with cooked beans recipe.

  • Freeze leftover beans in two-cup portions and thaw before use.

Cooked Beans:

Yield: 4 ½-cup servings

  • 1 15-ounce can white beans with liquid or 1½ cups cooked beans with 1 cup liquid

  • ¼ cup raw cashews

  • 1 Tablespoon nutritional yeast

  • ½ teaspoon onion powder

  • ¼ teaspoon garlic powder


  • Drain beans and reserve liquid.

  • Place beans in a saucepan.

  • In a blender, combine 1-cup bean liquid and remaining ingredients. Blend until creamy smooth.

  • Combine mixture with beans and mix well. Stirring constantly, heat bean mixture over medium heat until bubbly. Serve! Bon Appétit!

Suggestions & Hints & Variations:

  1. Delicious over whole grain toast, red potatoes, with a dollop of salsa and small chunks of avocado!

  2. Combine cooked beans and sauce mixture in a casserole dish and bake at in a 350°F oven for 30 minutes.

  3. Bean Gravy: Blend Breakfast Beans and use as a gravy.

  4. Add 1-cup chopped and sautéed vegetables of choice: onion, garlic, bell pepper, summer squash, tomatoes, red potatoes, turnips, celery, etc. Try also adding other seasonings: dill, Mrs. Dash, kelp, parsley, Bakon Hickory Smoked Dried Torula Yeast, etc.

Interested in more tasty recipes?

Order Dana's Start A New YOU! Cookbook by calling 479-363-6585


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