This morning I took beans to eat with my church family.
There is a song by Johnny Cash – “Beans For Breakfast”
“Beans for breakfast once again, hard to eat ’em from the can.”
My 6 year old told me: “I got you up because I need a real breakfast.”
I am not much of a morning person. I need an hour and a cup of strong coffee before I start making sense, but I have trained myself to cook almost on auto-pilot, so to speak. Yes, I do burn toast that way sometimes.
So here we go, with the black beans I have in my freezer, I am inspired to make
1 bell pepper, chopped
1 onion, chopped
1 garlic clove, minced
1/2 cup of tomatoes (I used some we canned)
1/4 tsp cumin
1/2 tsp oregano
large pinch chipotle chile pepper
salt to taste
1 cup of cooked black beans
chili sauce to taste
6-8 eggs, beaten vigorously
serve with sour cream
In a oven safe pan (I use a 12 inch-cast iron), add olive oil to coat the pan and cook vegetables until they are soft.
Add beans, chili sauce and adjust salt.
Add beaten eggs to the cooked hot veggies.
Place the oven safe pan under broiler in the middle rack of the oven, for about 5 minutes until golden and eggs cooked.
Serve hot or at room temperature.