INDIVIDUAL BREAKFAST PIZZAS

English muffin pizzas with beans, mushrooms, and greens are a fun breakfast for people on the go in the morning. I use a pressure cooker to cook soaked, dried beans in just 8 minutes. Chard or spinach makes the dish look nice, and both cook quickly. You can also use baby spinach, which is done in no time at all.

1 Tablespoon oil
1/2 cup chopped onion
2 teaspoons basil
1 clove garlic, pressed (optional)
1/4 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon oregano
One (15-ounce) can diced tomatoes
1/2 cup hot water
2 cups sliced mushrooms
1 cup dried red beans, soaked overnight
(or use 2 cans drained, rinsed red beans)
2 caps finely chopped Swiss chard (or use spinach or baby spinach)
Salt to taste
4 vegan English muffins, split

Heat the pressure cooker over medium heat, without the lid. Add oil and onions and cook until soft. Remove pressure cooker from heat and add basil, garlic, pepper flakes (if desired), oregano, tomatoes, water, mushrooms, and red beans. Secure the pressure cooker lid in place and bring up to pressure.

Cook for 8 minutes. Use quick release by running room-temperature water over the lid so the pressure will come down quickly. Return to stovetop. Add Swiss chard and cook until soft but not overcooked.

For the stovetop version using canned beans, heat a heavy skillet over medium heat. Add oil, onions, and mushrooms; cover with a lid; and cook until soft, adding a little water, if necessary. When onions and mushrooms are soft, add basil, garlic, pepper flakes, oregano, tomatoes, mushrooms, and canned red beans. (Omit the water for the stovetop version.) Cook for about 8 minutes, add Swiss chard, stir, and cook until soft--about 5 to 7 minutes.

For both versions, stir in salt to taste. Toast English muffins. Spoon beans over toasted muffin halves and enjoy. If you find the beans too soupy, use a slotted spoon for a thicker consistency.

Servings: 4