{Recipe} Speedy Breakfast Beans

Emma November 19, 2021 No Comments

I’m always up for a savoury breakfast. While the rest of my family reach for cereal, I go for eggs, avocado on toast, or these Speedy Breakfast Beans. With a subtle spice and smokiness and a tomato hit you’ll love, these beans will have you satisfied and ready to conquer the day.

They also work well shared with friends in a brunch scenario. Add some sourdough toast, poached eggs, fresh rocket, and fetta. Bon appetit!


500g ripe tomatoes, chopped roughly
1 tsp smoked paprika
1 tsp dried thyme
1 tbsp pure maple syrup
1/2 tsp salt
1/2 tsp ground black pepper
800g canned cannellini beans, drained and rinsed (approx 500g after draining)
1 tbsp Worcestershire sauce


  1. Drain and rinse beans. Set aside.
  2. Put all other ingredients into a medium sized saucepan and bring to the boil. Let the mixture simmer on low and reduce until it because a saucy thickness.
  3. When you’ve reached your desired consistency, stir in the beans gently and allow them to heat through. Take them off the heat – don’t leave them to cook as this will result in a mush.
  4. Serve with rocket and fetta, and a crusty toast if desired.


  • If tomatoes aren’t in season or you just don’t have any available at the time of cooking, the equivalent weight in canned diced tomatoes can work.
  • These beans also keep pretty well in the freezer if you wanted to make a bigger batch and keep portions for later. Simply let them thaw in the fridge overnight and then give a good mix, to ensure liquids are mixed well back into the sauce, and gently heat.

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{Recipe} Vietnamese Salad

Born from the frustration of awkwardly wrapping rice paper rolls, I created this salad recipe, which brings the best of this Vietnamese street food into an easy-to-eat form that you can prep ahead of time and enjoy without all the mess!

Enjoy on its own or with grilled or crumbed chicken, a steak or a can of tuna – or whatever protein floats your boat.

Taradale Kitchen Co Vietnamese salad


Iceberg lettuce (or any other lettuce), chopped or torn
Kale or silverbeet, torn or shredded
Carrot, cut into matchsticks on the mandolin slicer
Zucchini, cut into matchsticks on the mandolin slicer
Sliced spring onion, or red onion
Mint leaves
(Optional: add any of your favourites: red capsicum, bean sprouts, avocado)
A handful of peanuts

3 tbsp soy sauce
1/4 cup rice wine vinegar or apple cider vinegar
2 tablespoons sweet chilli sauce
1 garlic clove, minced
2 tbsp minced coriander
1 tbsp sesame oil


  1. Prepare all the salad veggies and these can be mixed up and stored in the fridge until serving time.
  2. Pull all dressing ingredients into a jar and shake until well mixed.
  3. When it’s time to serve your salad, use however much of the salad vegetables you see fit for the amount of people you’re feeding and mix with dressing, the amount to your taste. Sprinkle with peanuts upon serving.

Dressing measurements suitable for a salad to feed 4 people.

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