Wednesday, March 21, 2012

Breakfast Black Beans

During our LoveLife programs, as clients experiment with varying types, timings and quantities of carbs and proteins, many discover starting the day with beans speaks to their optimal carb-to-protein ratio. But beans for breakfast? Not typical American fair by far. Taking inspiration from Caribbean flavor combinations, we created a black bean breakfast dish utilizing spices to amp up the breakfast feel. Warm and satisfying with a decidedly island flair we think you'll find these beans a welcome way to approach plant protein at breakfast.

  • 2 teaspoons olive or coconut oil
  • 2 cups black beans (soaked overnight and cooked)
  • 1/4 cup coconut milk
  • 1/3 cup fresh squeezed orange juice*
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground all-spice
  • Himalayan Salt to taste
  • If a sweeter final result is desired, 1-2 teaspoons of agave or a pinch of Stevia can be used

  • Sliced mango
  • Sliced avocado
  • Shredded coconut
  • Chia seeds (for a fun crunch and added fiber)
Warm olive or coconut oil in a pan over medium heat. Add cooked beans, coconut milk, orange juice*, cinnamon, all-spice and salt. Heat mixture thoroughly (2-3 minutes), stirring in agave/Stevia if using at the end. 

Serve warm with toppings of choice and a drizzle of coconut milk.


Cooking the soaked black beans with a cinnamon stick lends an earthy undertone that's hard to beat.

*Omit if citrus is an intolerant food for you or you haven't yet tested.

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