Breakfast is served! We love how this spicy baked beans and eggs recipe combines elements of a traditional English brekkies with local flavour.

SERVES 6 // COOKING TIME 35 min

INGREDIENTS
4 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 red chilli, finely chopped
2 tsp paprika
1 tsp ground cumin
2 tbsp tomato paste
1 tsp brown sugar
4 large tomatoes, chopped
½ cup basil, chopped
2 × 400 g tins cannellini beans, drained and rinsed
6 eggs
To serve
¼ cup basil
1 baguette, sliced and toasted

METHOD
1. Preheat the oven to 200°C.
2. Add the oil to a large ovenproof skillet over medium heat and fry the onions until caramelised and translucent. Add the garlic, red chilli and spices and allow to cook for another 2 minutes, until fragrant.
3. Add the tomato paste, sugar, tomatoes, basil and beans and simmer for 15 minutes, until the tomatoes are soft.
4. Once cooked, create 6 medium-sized holes in the beans and crack the eggs into them.
5. Cover the skillet with foil and place in the oven. Bake until the whites of the eggs are cooked to your liking.
To serve
1. Garnish your spicy baked beans and eggs with fresh basil and season with salt and pepper. Serve hot alongside crusty, toasted bread.

Recipe & styling: Jezza-Rae Larsen
Photography: Sean Dollery // HMimages.co.za

Celebrating an extra special family occasion? This giant breakfast parfait will be a hit!

The post Family-sized spicy baked beans and eggs appeared first on MyKitchen.

This smashed cannellini and avocado on toast is a breakfast with flair that will trump your plain avo on toast! And with this quick and easy recipe, it’s bound to become your new brekkie staple.

SERVES 2 // COOKING TIME 15 min

INGREDIENTS
2 tins cannellini beans
3 tbsp olive oil
2 slices sourdough, toasted
½ avocado, mashed
Handful rocket
1 lemon, zested and juiced

METHOD
1. Mash the beans with the oil. Season with salt and pepper.
2. Smear bean mash on toast.
3. Add avo and rocket.
4. Sprinkle with lemon zest and juice.

Recipe & styling: Chiara Turilli
Photography: Kendall-Leigh Nash // HMimages

The post Smashed cannellini and avocado on toast appeared first on MyKitchen.

Made on a budget with only 5 ingredients, this chicken and bean bowl is even better when left to sit overnight and enjoyed for lunch the next day.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
1 whole roast chicken
1 L chicken stock
2 × 400 g tin cannellini beans
¼ cup pesto
2 tsp cumin

METHOD
1. Shred the chicken meat from the bones. Set aside.
2. Place shredded chicken, chicken stock, beans, pesto and cumin in a pot. Bring to the boil, then cover and reduce heat to medium-low. Simmer for at least 10 minutes to allow the flavours to develop.
3. Serve warm with one or more of the following: diced avocado, chopped coriander, chopped spring onions, grated cheese, sour cream and tortilla chips.

The post Pesto chicken and bean bowl appeared first on MyKitchen.

Switch things up a bit by swapping those chickpeas out for cannellini beans when you make our moreish olive hummus. Serve it with roasted potato skins or flatbread.

SERVES 8–10 // COOKING TIME 10 min

INGREDIENTS
2 × 410g tin cannellini beans, drained and rinsed
200g pack pitted black olives, drained and rinsed
¼ cup tahini
¼ cup smooth peanut butter
¼ cup mayonnaise
3 tbsp lemon juice
1 clove garlic, peeled and crushed
1 tsp paprika
1 tsp salt
Mint, to garnish

METHOD
1. Place all of the ingredients, except a few olives and the mint, in a food processor. Purée.
2. Serve garnished with olives and mint.

The post Cannellini and olive hummus appeared first on MyKitchen.

Veggie burgers don’t get much better than this! Make some fragrantly-spiced cannellini-bean burgers and serve them topped with rocket, feta, brinjals and a drizzle of red wine vinegar. Pop it all into some pitas so that none of the goodness falls out the bottom.

SERVES 4

INGREDIENTS
2 garlic cloves, peeled and minced
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
3 tbsp vegetable oil
½ tsp paprika
½ tsp ground cumin
400g tin cannellini beans, drained and rinsed
1 egg, beaten
½ cup breadcrumbs
¼ cup flour
2 tbsp chopped parsley
Salt and pepper
1 brinjal, sliced into 1 cm disks
3 tbsp olive oil
1 tbsp red wine vinegar
100g feta, crumbled
½ cucumber, halved and sliced
2 pita breads
20g rocket, to serve

METHOD
1. Preheat oven to 180°C.
2. In a frying pan set over medium heat, fry the garlic, celery and carrot in 1 tbsp vegetable oil until soft. Add the paprika and cumin to the pan and fry for another 30 seconds.
3. Transfer the cooked mixture into a food processor and combine with the cannellini beans, egg, breadcrumbs, flour and parsley until just mixed. Season and shape into four patties 12 cm in diameter.
4. Heat a tablespoon of vegetable oil in the same pan and fry the patties until golden brown on both sides. Drain on paper towel.
5. Heat the remaining vegetable oil in the frying pan and brown the brinjal slices on both sides. Drain on paper towel and season with salt.
6. Combine the olive oil and red wine vinegar in a small bowl.
7. Toss the dressing with the feta and the sliced cucumber, and season. Warm the pita breads in the oven for about three minutes, then cut in half.
8. Fill each pita half with a veggie patty, brinjal, feta and cucumber salad, and a few rocket leaves.

The post Cannellini-bean burgers appeared first on MyKitchen.