Simple yet satisfying, this tomato-and-butter-bean breakfast bowl recipe is perfect for a savoury spring start. Warm tomatoes and butter beans are gently combined and finished with Little Olive Oil's extra virgin olive oil for depth.
Koroneiki Superior is the best extra virgin olive oil for this recipe. Its bold flavour enhances the sweetness of tomatoes and the creaminess of beans.
How to make a Tomato and Butter Bean Breakfast Bowl
Warm the butter beans gently in a saucepan.
Add halved cherry tomatoes and cook briefly.
Season with sea salt and black pepper.
Drizzle with Little Olive Oil Koroneiki Superior extra virgin olive oil.
Serve warm.
Our top tip is to add fresh herbs before serving.
Add a poached egg for a lovely brunch dish.
Tomato and Butter Bean Breakfast Bowl Recipe Info
Details
Dish: Breakfast
Diet: Vegan
Serves: 2
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Ingredients
1 tin butter beans
200g cherry tomatoes
2 tablespoons Little Olive Oil Koroneiki Superior extra virgin olive oil
Sea salt
Black pepper
Nutrition per Serving
Calories: 360
Protein: 14g
Carbohydrates: 42g
Dietary Fibre: 10g
Total Sugars: 6g
Fat: 16g
Saturated Fat: 2g
Sodium: 420mg
For more extra virgin olive oil recipes, check out Little Olive Oil on Instagram.
