Breakfast recipe
A warm one-pan breakfast of cannellini beans, mushrooms, tomatoes, spinach, smoked paprika, and parsley.
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Ingredients
wide frying pan, sieve, grater, knife, chopping board
Method
Thickly slice the mushrooms, halve the cherry tomatoes, finely slice the red onion, grate the garlic, chop the parsley, zest the lemon, and cut the zested lemon into wedges.
Heat the olive oil in a wide frying pan over a medium-high heat. Add the mushrooms and cook for 6-7 minutes until browned at the edges and any liquid has mostly evaporated. Season the mushrooms with a pinch of salt and black pepper while they cook.
Stir in the red onion with a pinch of salt and cook for 4 minutes until softened. Add the garlic, smoked paprika, cumin, and lemon zest for 1 minute until fragrant.
Drain and rinse the cannellini beans, then add them with the tomatoes and 100ml water. Simmer for 6-8 minutes, pressing a few tomatoes with the spoon, until saucy but not wet. Add a small pinch of sugar only if the tomatoes taste sharp.
Fold in the spinach a handful at a time for 2 minutes until just wilted. Stir through most of the parsley, then serve with the remaining parsley and lemon wedges for squeezing over.
