I am a sucker for beans.
While I have a pantry filled with heirloom specialty beans from Rancho Gordo and Kalustyan’s, I still keep finding new-to-me beans. During a cycling trip last year, a few friends and I cycled up to Woodbridge, and wound up at an Italian grocer for lunch. I perused the aisles for my lunch. Even though it was Italian, I had a brown rice veggie avocado sushi roll and an apple but I also discovered a new bean: Tondini beans (also known as burrini beans or pea beans). A small white bean in a glass jar. Perfect for a traveller: no need for a can opener and the cap could be screwed back on if on the go. I brought it back home and a few months later, I decided to bust them out for a salad.
However, when I opened the jar, they were sitting in a funny gooey jelly. A lot of the beans had split open, likely releasing their starch and gelling the liquid. I didn’t think the road that THAT bumpy on our ride. I typically cook my own beans so I don’t normally run into this problem… so how to use mushy beans?
Scramble! A breakfast scramble… although more of a brunch or breakfast-for-dinner sort of meal. Perfect anytime, if you ask me. Definitely one of my favourite meals lately. The Tondini beans were nice and small, similar to flageolet beans, but more fragile, lending well to a scramble. The beans are simmered with onions and garlic, along with tomatoes and spinach as familiar breakfast omelette toppings. Similar to my chickpea and tofu-tahini scramble, but lighter and more cheezy from the nutritional yeast. Black salt added the eggy flavour.
Beans for breakfast, I could get used to this.
Have you ever had a problem with mushy beans?
Adapted from Veg-am
1 tsp coconut oil
1 small onion, chopped
2 cloves garlic, sliced
350g cooked Tondini beans, including liquid (or other small white beans like flageolet or navy beans) (around 1 cup)
1/4 cup water
1/2 tsp black salt, or to taste
1/2 cup cherry tomatoes, quartered
1 cup loosely packed spinach leaves, coarsely chopped (45g prepped)
2 tbsp nutritional yeast
freshly ground black pepper, to taste
1. In a medium non-stick skillet over medium heat, add oil. Once hot, add onions and saute until translucent, around 5-10 minutes. Add in garlic and cook for 2 minutes until fragrant but not burned. Add beans and deglaze with the water. Stir in the black salt and stir to combine. Allow to cook for 5 minutes, until the water has reduced significantly.
2. Stir in the tomatoes and spinach. Cook until spinach is wilted and the tomatoes heated through, around 3 minutes. Stir in the nutritional yeast and season with salt and pepper.