Recipe: Marika Day’s Mediterranean breakfast beans

When it comes to super-nutritious and uber-delicious breakfast staples, this bean-based dish from AIA Ambassador Marika Day is a home run. 

Serves 3

• 1 tbsp extra virgin olive oil
• 1 small red capsicum, finely sliced
• 1 small red onion, finely diced
• 2 cloves garlic crushed
• 1 x 400g tin crushed tomatoes
• 1 x 400g tin canellini beans
• 1 tbsp tomato paste
• 1/2 tsp smoked paprika (smoked gives it a delicious flavour)
• Chilli powder optional
• Fresh parsley
• Crusty sourdough or gluten free bread

• Heat olive oil in a fry pan to medium-high heat. Add sliced capsicum and cook for 5 minutes or until capsicum begins to blister.
• Add onion to the pan and reduce heat to medium. Cook for 2-3 minutes or until onion begins to caramelise.
• Reduce heat to low and add garlic. Stir for 1 minute.
• Add tomatoes, beans, tomato paste and paprika to the pan. Season with chilli powder, salt and pepper.
• Reduce heat to low and cook for 10 minutes or until sauce begins to thicken.
• Top with fresh parsley and serve on top of crusty sourdough toast. 
  

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Disclaimer:
The information in this article is general information only and is not intended as financial, medical, health, nutritional, tax or other advice. It does not take into account any individual’s personal situation or needs. You should consider obtaining professional advice from a financial adviser and/or tax specialist, or medical or health practitioner, in relation to your own circumstances and before acting on this information.