Breakfast recipe

Smoky Tomato Mushroom Breakfast Beans with Lemon and Parsley

Name: Smoky Tomato Mushroom Breakfast Beans with Lemon and Parsley
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tins cannellini beans; 300g chestnut mushrooms; 300g cherry tomatoes; 150g baby spinach; 1 red onion; 2 cloves garlic; 15g parsley; 1 lemon; 2 tsp smoked paprika; 1 tsp ground cumin; 2 tbsp olive oil

A warm one-pan breakfast of cannellini beans, mushrooms, tomatoes, spinach, smoked paprika, and parsley.

Start cooking Ingredients

30 min320 kcal4 base servingsBreakfastVeganGluten FreeOne Pan

Allergy and dietary checks

Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.

Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: cannellini beans, mushrooms, cherry tomatoes, baby spinach

Dietary fit: Vegan, Vegetarian, Gluten-free, Dairy-free, Lower Sugar

Serving tip: Serve as a warm bowl, or add toast separately for households that want a bigger breakfast.

Tomato Mushroom Breakfast Beans plated and ready to serve.

Image: Shop Sorted generated asset

Ingredients

What you need

2 tins cannellini beans
300g chestnut mushrooms
300g cherry tomatoes
150g baby spinach
1 red onion
2 cloves garlic
15g parsley
1 lemon
2 tsp smoked paprika
1 tsp ground cumin
2 tbsp olive oil

You'll also need

wide frying pan, sieve, grater, knife, chopping board

Method

Step by step

Up to 8 clear steps

Step 1
Prep the vegetables
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.
10 min
Step 2
Brown the mushrooms
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.
7 min
Step 3
Soften and spice
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.
5 min
Step 4
Simmer the beans
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.
8 min
Step 5
Wilt the spinach and serve
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.
3 min

Recipe

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Breakfast recipe

Smoky Tomato Mushroom Breakfast Beans with Lemon and Parsley

A warm one-pan breakfast of cannellini beans, mushrooms, tomatoes, spinach, smoked paprika, and parsley.

Start cooking Ingredients

30 min320 kcal4 base servingsBreakfastVeganGluten FreeOne Pan

Allergy and dietary checks

Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: cannellini beans, mushrooms, cherry tomatoes, baby spinach

Dietary fit: Vegan, Vegetarian, Gluten-free, Dairy-free, Lower Sugar

Serving tip: Serve as a warm bowl, or add toast separately for households that want a bigger breakfast.

Image: Shop Sorted generated asset

Ingredients

What you need

2 tins cannellini beans
300g chestnut mushrooms
300g cherry tomatoes
150g baby spinach
1 red onion
2 cloves garlic
15g parsley
1 lemon
2 tsp smoked paprika
1 tsp ground cumin
2 tbsp olive oil

You'll also need

wide frying pan, sieve, grater, knife, chopping board

Method

Step by step

Up to 8 clear steps

Step 1
Prep the vegetables
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.
10 min
Step 2
Brown the mushrooms
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.
7 min
Step 3
Soften and spice
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.
5 min
Step 4
Simmer the beans
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.
8 min
Step 5
Wilt the spinach and serve
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.
3 min

Smoky Tomato Mushroom Breakfast Beans with Lemon and Parsley

What you need

You'll also need

Step by step

Prep the vegetables

Brown the mushrooms

Soften and spice

Simmer the beans

Wilt the spinach and serve

Related recipes for the week

Spinach Tomato Feta Omelette Rolls with Chives

Golden Chickpea Flour Tomato Scramble with Lemon and Coriander

Golden Courgette Sweetcorn Egg Muffins with Tomato Salsa

Loading the recipe.

Smoky Tomato Mushroom Breakfast Beans with Lemon and Parsley

What you need

You'll also need

Step by step

Prep the vegetables

Brown the mushrooms

Soften and spice

Simmer the beans

Wilt the spinach and serve

Related recipes for the week

Spinach Tomato Feta Omelette Rolls with Chives

Golden Chickpea Flour Tomato Scramble with Lemon and Coriander

Golden Courgette Sweetcorn Egg Muffins with Tomato Salsa