Smoked paprika is a great rub for barbecues or Mexican food. Here, it lends flavor to a lovely breakfast spread.
By Heather Sharpe
Have you tried smoked paprika? I don’t mean the normal ground paprika, or even smoking normal ground paprika… which seems a pretty strange thing to do. Nope, I’m talking about a spice called smoked paprika. It’s just amazing. Did that sound like an infomercial? I promise I don’t work for any smoked paprika companies. I’m actually just in love with the flavour of it.
It’s so smokey/sweet/delicious. It’s great in marinades/rubs and in Mexican food. Here’s a quick, simple breakfast or lunch meal which uses smoked paprika, so maybe this is the perfect way to try it out? This is a great, simple recipe which is totally appropriate for a nice cooked breakfast and is vegetarian friendly (not that anyone would ever notice).
- ½ an onion, thinly sliced
- ½ tbsp olive oil
- 2 tins of beans of your choice, drained (I like the mix of butter beans and red kidney beans)
- 1½ tsp smoked paprika
- ½ tsp ground cumin
- zest and juice of ½ a lemon
- 1 bay leaf
- 1 tin chopped tin tomatoes
- chopped parsley to serve (optional)
- Soften the onion with the paprika and cumin in the olive oil over a medium heat, in a large frying pan.
- Add the tinned tomatoes and their juice, as well as the bay leaf, lemon juice and zest, bring to the boil, then lower to a simmer.
- Add the beans and simmer for 5 minutes until reduced and slightly thickened.
- You can serve this on toast, with eggs, or on a bagel with some cream cheese.
- Sprinkle on the top with some parsley.
- Serve immediately.