Say that 5 times fast.
Okay, you know me, and you know I love me a breakfast taco. But a girl can only eat tacos so many times before things just stop fitting so we gotta mix it up.
Enter the black bean bowl.
Savory breakfast is my all-time fave and this is the ultimate in savory.
You can easily use canned black beans here for breakfast on the fly but if you want to indulge yourself in the real deal, try the beans from scratch!
Black Bean Breakfast Bowl
Makes a ton of black beans
Scratch-made Black Beans
1 pound dried black beans
1 tablespoon olive oil
1 large red onion, peeled, halved and sliced
2 green peppers, seeded and chopped
2 teaspoons cumin
1/2 teaspoon oregano
4 cups chicken or vegetable broth
1 teaspoon chili powder
1 ear grilled corn
1 plum tomato, seeded and diced
1/2 red onion, minced
Juice of 1 lime
1/4 teaspoon salt
1/2 tablespoon chopped cilantro
Rest of the Bowl
Rice, optional. I used brown basmati rice.
1/2 avocado, sliced
2 eggs, poached
Hot sauce to top. I used Tabasco green pepper sauce.
- Soak the beans in cold water overnight in a medium-sized bowl.
- Drain and rinse the beans. In a large pot, cook the red onion in olive oil with salt until translucent, 2-3 minutes. Remove from pot. Cook the green pepper in olive oil with salt, pepper and 1/2 teaspoon oregano for 2-3 minutes. Remove from pot.
- Add 1 cup of chicken broth to deglaze the pan. Scrape the brown bits off the bottom of the pot with a whisk to get all the yummy flavor. Add the beans, 3 more cups of chicken broth and 2 cups of water. Bring to a boil. Then reduce and simmer. Add the peppers and onions. Add 1 teaspoon salt, 1 1/2 teaspoon cumin and 1 teaspoon chili powder. Cover and continue to simmer for 1 1/2 hours.
- After simmering, taste your beans to see if they're at your desired doneness. I like mine with a bit of a bite so mine were done at this point. If you like them softer, continue to simmer for up to another hour.
- Make the corn salsa by mixing the grilled corn (or raw is delicious, too), diced tomatoes, minced onions, lime juice, salt and cilantro. Taste and season more to your liking.
- Spoon some rice into your bowl, if you're feeling that, and top with the beans. Add a scoop of corn salsa. Top with sliced avocados.
- Poach two eggs. Crack each egg into a fine mesh strainer and place into two small ramekins, one for each egg. Bring a shallow pot to a gentle simmer, stir the water with a large wooden spoon to create a vortex. Drop the eggs into the center of the vortex one-by-one. When the whites are opaque, remove the eggs with a slotted spoon and place on a kitchen towel or paper towel. Cook 1-2 minutes longer for firmer yolks.
- Top the bowl with your poached eggs a bit more cilantro and dig on in!
Thank you Corinne of Love to the Core Photography for capturing these images!