Just a little background on me. When I first go to any restaurant I am really not adventurous when it comes to choosing off the menu. Hence, my New Years Resolution, my husband orders off the menus for me this year. As I tend to stick to meals I have had before or what my husband calls bland/boring. So, when I seen this on the menu at a local Cuban restaurant I was intrigued. Beans and Rice sure, I’m latin, it’s a staple food, but add in eggs? It almost lost me. Now? This is my favorite breakfast ever. Which is funny because when I first had it was the only thing on the menu that sounded like would be a good first step, a typical ‘me’ choice. When I finally got to dig into it, it was anything but bland and boring the spicy beans over the rice with the soft creamy eggs was happiness on a plate. Add in a cup of steaming hot Cuban coffee and it was perfection.
I wanted to make this at home one winter because with 3 feet of snow outside, and more coming down as I peeked out the blinds, going to this restaurant was not high on my to do list. So, a few tweaks and modifications it finally came to be. I cheated with using canned Organic Whole Black Beans for this recipe and now it only takes around 20 min to prepare. The list of ingredients are pretty minimal and typical to what most have in their pantry. It makes a great go to breakfast for a busy summer day. Tons of flavor, protein, and carbs to get you through a day of shopping, or a day trip to the locals farmers market.
Black Beans & Rice w/Eggs
- 1 C Jasmine Rice
- 1 1/2 C Water
- 1 strip of Bacon, diced
- 1/8 of a Red Bell Pepper, diced
- 1 can (15 oz) Whole Black Beans, undrained
- Small Pinch of Cumin
- Very Small Pinch of Red Pepper Flakes
- Salt & Pepper
- 2 eggs, per serving
- 1 tsp olive oil
Over medium high heat, place a small sauce pan with the rice and water. Once it comes to a boil turn down to low, put on lid, and cook for 20 min.
While the rice is cooking. Head up a 10″ skillet to medium, once hot add the bacon to pan and cook until crispy. Remove all of the bacon grease.
Add the diced bell pepper to the bacon and cook until the peppers turn a vibrant red, slowly add in the can of beans, with liquid and all. Add in a pinch of cumin and salt to taste, and simmer until liquid is reduced by half. About 10-15 min.
By now your beans should be almost done, and your rice should have all the liquid cooked out. Take the rice off heat and fluff with a fork.
Place a small pan over medium heat, pan should have a lid. Once the pan is hot add the olive oil, after about 30 seconds oil should be hot. Add in eggs and place the lid on the pan. Cook for 3 minutes if you like your yolks easy, 4 min for medium, and 5 min for hard yolks. By placing the lid on the pan you’re cooking the top slowly as you cook the bottom, I found this makes for a softer egg yolk and creamer texture.
To serve spoon the beans over the rice and serve eggs on the side. This goes great with a fruit salad on the side. Toast is optional.
Makes 4 Servings