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Baked beans & scrambled pumpkin seed

Print Recipe Pin Recipe
Course Breakfast
Servings 6 pers

Ingredients
  

Baked beans

  • 200 g white beans (dry weight) or 400g canned
  • 5 tsp paprika
  • 4 tsp peber
  • 4 tsp salt
  • 2-3 tbsp brown sugar (optional, see note)
  • 2 chilis
  • 2 onions
  • 5 cloves garlic
  • 6 tbsp oil
  • ½ broth cube
  • 1½ can of chopped tomato

Scrambled pumpkin seed

  • 300 g pumpkin seeds
  • 5 dl water
  • 2 tbsp turmeric powder
  • 2 tbsp garlic powder
  • 1 tbsp salt
  • 1 tbsp oil

Instructions
 

Baked beans

  • If the beans are dry: Leave the beans to soak in some water overnight in the fridge
  • If the beans were dry: Cook the beans in a pot till tender (around 1 hour)
  • Mix all spices and the sugar in a bowl
  • Chop the chilis, onions, and garlic
  • Sauté the onion, chili, garlic, and spices/sugar in the oil in a pot for a couple of minutes
  • Add the beans, broth cube, and tomato and cook for an additional 30 min

Scrambled pumpkin seed

  • Soak the pumpkin seeds in water overnight in the fridge
  • Drain the pumpkin seeds
  • Blend pumpkin seeds, water, turmeric, garlic, and salt together in a food processor
  • Pre-heat the pan, add the oil, and scramble the blended pumpkin seeds on the pan till light brown - remember to stir once in a while

Notes

Baked beans are originally a little sweet, however, if you are not a big fan of that you can leave out the sugar for a more savory meal.