How to make slow cooked breakfast beans

This is an all time breakfast favourite. It’s got all the protein you need if you think cows are nice, and can be enjoyed at anytime of the day. Soak the beans and cook them slowly – don’t opt for the tinned variety unless you really have to.
If you add a pinch of dried seaweed it will help to detoxify the beans while they cook and add give the dish a hefty mineral boost including iodine for thyroid health, calcium for bone integrity, sodium for fluid balance; magnesium which activates enzyme activity and relaxes the cells and copper which protects nerve sheaths, builds supple arteries and is essential for iron absorption.


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Slow cooked breakfast beans

  • Author: Samantha Gowing
  • Total Time: 0 hours
  • Yield: Serves 4
  • Diet: Vegan


Units Scale

2 cups cannellini beans, soaked overnight, drained
2 tablespoons macadamia oil
1 Spanish onion, peeled and finely chopped
1 teaspoon garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
Small piece wakame seaweed
2 bay leaves
2 cups water
1 x 700 gram bottle tomato puree or 2 cans diced tomatoes
1 tablespoon tamari


  1. Heat macadamia oil, add onions and garlic and sauté until transparent – about 7 minutes.
  2. Add spices and cook a further few minutes to release the aromatics.
  3. Add beans, seaweed, bay leaf and water.
  4. Simmer gently for at least 30 minutes adding more water if required.
  5. After 45 minutes add tomato puree.
  6. Simmer a further 30 minutes, or more depending on the hardness of the beans you are using.
  7. Season with tamari at the end of the cooking process.



*Note that canned beans will not require much cooking at all but you will not have the richness of flavour that you will have from a slow cooking process.

  • Prep Time: 8 hours
  • Cook Time: 1 3/4 hours
  • Category: Plant-based

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