Beans? For breakfast? Yes! Beans are perfect to start your day off with a full stomach, stabilized sugars, and less likelihood to have cravings in between meals.
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Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 3 | cups | cooked white beans, or 2 (15 oz.) cans of white beans, drained and rinsed | ||
| ¼ | cup | onions, diced | ||
| ¼ | cup | raw cashews | ||
| 1 | cup | water | ||
| ¼ | teaspoon | garlic powder or 1 garlic clove, minced | ||
| ¾ | teaspoon | cornstarch | ||
| ¼-½ | teaspoon | salt | ||
| 2 | tablespoons | pimentos (optional) | ||
| 8 | slices | whole-wheat bread |
Instructions
- Sauté onion in 2 tablespoons of water.
- When water evaporates and pan starts to brown, add a little more water.
- When onions become translucent, add beans and cook for 5 minutes.
- Meanwhile, blend cashews, water, garlic, cornstarch, and salt until smooth and add to beans and onions. You may mix in diced pimentos if desired.
- Heat for 10 minutes and serve over whole-wheat toast.
- Tip: Even though there are a lot of carbohydrates in this meal, the fiber in the beans helps minimize blood sugar spikes.
Prep Time: 25 minutes Serving Size: 6-8 servings
