Rustic Haricot Bean Breakfast Skillet Recipe

About this recipe

Rustic haricot beans simmered in tomato and English mustard bring a classic full-breakfast feel without bread or eggs. Soft cabbage, cool curd, and roasted peanuts add contrast, making each serving filling, savoury, and protein-rich.

Ingredients

• 200 ml Mustard Oil
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• 1 pc (approx. 500 g to 800 g) Cabbage
• Pcs Dr English Mustard
• 400 g Curd
• 500g Good Life Raw Peanuts 500 G
• 50 g Black Pepper
• 100 g Salt
• 1 kg Water Chestnuts

Instructions

1. 1. Rinse and drain the cooked haricot beans, then slice the onion, tomato, cabbage, and garlic.
2. 2. Warm the mustard oil in a wide skillet, add the onion and garlic, and cook for 2 to 3 minutes until softened.
3. 3. Stir in the tomato, mustard, salt, and black pepper, then cook until the mixture looks glossy and thick.
4. 4. Add the cabbage and a splash of water, cover the pan, and cook until it softens but still keeps a slight crunch.
5. 5. Fold in the haricot beans gently and simmer for a few minutes so they soak up the tomato-mustard flavour.
6. 6. Spoon the curd onto two plates, pile the hot bean mixture over it, and finish with the roasted peanuts on top.