Serves 2:

  • 2 tbsp olive oil
  • 400g canned cannelini beans, rinsed and drained 
  • 1 tsp mustard powder
  • 1/2 tsp fresh thyme, chopped
  • 1 large garlic clove, grated
  • 1 small brown onion, diced
  • 1/2 cup of crushed tomatoes
  • Pinch of salt & pepper
  • 5 fresh basil leaves
  • 1/4 tsp chilli flakes


  1. In a small pot, heat olive oil over a medium heat. 
  2. Add onion, garlic, thyme and chilli into the pot and cook for 3-4 minutes or until onion has become translucent. 
  3.  Add crushed tomatoes, mustard powder and beans to the pot and stir through.
  4. Add salt, pepper and basil leaves to the mix and leave to simmer for 5-7 minutes. Taste and season accordingly. 
  5. Pair with some toasted bread. 

Hope you love this veggie option for brekky! Super quick and easy and lasts in the fridge for up to 4 days. 

Love, Leah x