Eggs and Black Beans

  • Posted by a hidden member.
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    Dec 06, 2015 10:11 PM GMT
    On a brief family vacation this summer in northern California, I had some terrific poached eggs over black beans; it's a combination I hadn't had before but really liked.

    Looking for recipes I found stuff like

    http://allrecipes.com/recipe/220123/black-bean-breakfast-bowl/

    but nothing quite like I had, and mostly too complicated. Today for lunch I just happened to have the following lying around the kitchen to use up:

    1.5 cups cooked black beans with cooking liquid, preferably cooked with onions, garlic, serrano, and cumin fried in a little olive oil.
    2-3 Tbsp salsa
    about 1 heaping Tbsp finely sliced pineapple (optional)
    2 large eggs
    1 tsp lime juice (optional)
    a splash of extra water if you like eggs hard-poached (optional, to circulate heat and extend cooking time)
    cilantro for garnish (I only had dried flakes)
    2 Tbsp shredded cheese to cover the eggs during cooking (optional)
    1/2 small to medium avocado, sliced or mashed

    I brought the beans and liquids (salsa, lime juice, water, and pineapple) to a slow boil in a small (1qt) saucepan with a lid, then stirred and dropped in the two eggs, topped them with a little cheese and some dried cilantro (fresh would have been after cooking), and reduced heat to simmer.

    You can test the texture of the eggs with a spoon and/or pierce them with a fork when you think they might be ready, but I like them hard poached so I just flipped them over and cooked until they were nearly the consistency of hard-boiled.

    After removing from heat I garnished with the sliced avocado (and would have added cilantro had it been fresh).


    Anyway, it turned out surprisingly good -- a little acidic and fruity but not to the extreme I've come to expect from any southwestern food advertising a "hint of" (usually containing much more) lime. It could have served two (in which case I might have added an egg or two) but was a big meal unto itself for one. I'll try to decrease the portions next time, but I was worried about not having enough liquid to poach the eggs properly.

    Next time I think I'll also try frying a little chorizo in the pan before the first step, but what else can I do to improve this? Nutritionally I think it's a pretty decent balance of macronutrients and food groups (could lose the cheese I think and could use a fresh vegetable -- maybe a spring onion, cooked with the bulb and garnished with the stem?) but it still seems to be missing something flavor-wise. Maybe the subtle spice of annatto/achiote and chile in chorizo is all I'm missing.

    Any suggestions?



  • daveindenver

    Posts: 314

    Dec 07, 2015 4:40 PM GMT
    The only suggestion I can think of is lots of BEANO.
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    Dec 07, 2015 4:59 PM GMT
    daveindenver saidThe only suggestion I can think of is lots of BEANO.


    And spoil the fun?
  • Posted by a hidden member.
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    Dec 07, 2015 5:01 PM GMT
    daveindenver saidThe only suggestion I can think of is lots of BEANO.


    Touche... icon_smile.gif

    The system does adapt over time, and cooking does make a huge difference (the pressure cooker seems to help a lot) but overall I've found that in small enough quantities it's not a big deal.

    Enough to clog the gut and yes, definitely agreed. Portions are the hardest part of cooking for me; I have a difficult time cooking for one without wasting a lot of time.
  • Destinharbor

    Posts: 4433

    Dec 07, 2015 5:56 PM GMT
    This is pretty much how I cook black beans minus the egg and cheese. I'd lose the cheese and add a handful of chopped raw onion. I also add a spice packet called Sazon (Goya) con Azafran. It's in the Mexican section of the grocery store and I suspect is mostly MSG (not harmful unless you're allergic) but also a light touch of turmeric and saffron. I think it adds depth.
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    Dec 07, 2015 7:35 PM GMT
    Destinharbor saidI think it adds depth.

    For real depth add some butter or lard.   icon_twisted.gif
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    Dec 08, 2015 12:30 AM GMT
    Destinharbor saidThis is pretty much how I cook black beans minus the egg and cheese. I'd lose the cheese and add a handful of chopped raw onion. I also add a spice packet called Sazon (Goya) con Azafran. It's in the Mexican section of the grocery store and I suspect is mostly MSG (not harmful unless you're allergic) but also a light touch of turmeric and saffron. I think it adds depth.


    Interesting! I considered saffron but avoided it just because I never associate it with southwestern or mexican flavors, which dominated most of this mix. Between the "con azafran" you mentioned and the other variety on the shelves, "con achiote", I think I'll just try adding a bit of turmeric, saffron, and annatto next time. I'm pretty sure a certain savory warmth is what was missing and all three of those fit that niche. I may replace the lime juice with pineapple juice too now that I think about it.

    The annatto would be best fried in a little butter first, but I might split the difference and use olive oil instead.

    Thanks!
  • aax_aax_aax

    Posts: 80

    Dec 08, 2015 12:42 PM GMT
    anotherphil saidOn a brief family vacation this summer in northern California, I had some terrific poached eggs over black beans; it's a combination I hadn't had before but really liked.

    Looking for recipes I found stuff like

    http://allrecipes.com/recipe/220123/black-bean-breakfast-bowl/

    but nothing quite like I had, and mostly too complicated. Today for lunch I just happened to have the following lying around the kitchen to use up:

    1.5 cups cooked black beans with cooking liquid, preferably cooked with onions, garlic, serrano, and cumin fried in a little olive oil.
    2-3 Tbsp salsa
    about 1 heaping Tbsp finely sliced pineapple (optional)
    2 large eggs
    1 tsp lime juice (optional)
    a splash of extra water if you like eggs hard-poached (optional, to circulate heat and extend cooking time)
    cilantro for garnish (I only had dried flakes)
    2 Tbsp shredded cheese to cover the eggs during cooking (optional)
    1/2 small to medium avocado, sliced or mashed

    I brought the beans and liquids (salsa, lime juice, water, and pineapple) to a slow boil in a small (1qt) saucepan with a lid, then stirred and dropped in the two eggs, topped them with a little cheese and some dried cilantro (fresh would have been after cooking), and reduced heat to simmer.

    You can test the texture of the eggs with a spoon and/or pierce them with a fork when you think they might be ready, but I like them hard poached so I just flipped them over and cooked until they were nearly the consistency of hard-boiled.

    After removing from heat I garnished with the sliced avocado (and would have added cilantro had it been fresh).


    Anyway, it turned out surprisingly good -- a little acidic and fruity but not to the extreme I've come to expect from any southwestern food advertising a "hint of" (usually containing much more) lime. It could have served two (in which case I might have added an egg or two) but was a big meal unto itself for one. I'll try to decrease the portions next time, but I was worried about not having enough liquid to poach the eggs properly.

    Next time I think I'll also try frying a little chorizo in the pan before the first step, but what else can I do to improve this? Nutritionally I think it's a pretty decent balance of macronutrients and food groups (could lose the cheese I think and could use a fresh vegetable -- maybe a spring onion, cooked with the bulb and garnished with the stem?) but it still seems to be missing something flavor-wise. Maybe the subtle spice of annatto/achiote and chile in chorizo is all I'm missing.

    Any suggestions?





    do you ever use pumpkinseed oil in the US? it tastes amazing used for beans salad, typical central european oil.
    so the best bean salad recipe: mix pumpkinseed oil, bit of aceto balsamico and salt, pour over fresh chopped onions, leave it for an hour, mix with cooked beans. serve cold.
  • Destinharbor

    Posts: 4433

    Dec 08, 2015 6:08 PM GMT
    anotherphil said
    Destinharbor saidThis is pretty much how I cook black beans minus the egg and cheese. I'd lose the cheese and add a handful of chopped raw onion. I also add a spice packet called Sazon (Goya) con Azafran. It's in the Mexican section of the grocery store and I suspect is mostly MSG (not harmful unless you're allergic) but also a light touch of turmeric and saffron. I think it adds depth.


    Interesting! I considered saffron but avoided it just because I never associate it with southwestern or mexican flavors, which dominated most of this mix. Between the "con azafran" you mentioned and the other variety on the shelves, "con achiote", I think I'll just try adding a bit of turmeric, saffron, and annatto next time. I'm pretty sure a certain savory warmth is what was missing and all three of those fit that niche. I may replace the lime juice with pineapple juice too now that I think about it.

    The annatto would be best fried in a little butter first, but I might split the difference and use olive oil instead.

    Thanks!
    I like the annatto, too. And definitely use olive oil. Try a kafir lime leaf or turkish bay leaf, too. I cook up the whole thing minus the beans which I buy canned at Fresh Market (house brand) and let simmer at low temp until everything else is ready then add the beans and cook med-high just until warm. The beans hold their "tooth" much better this way but the flavors meld.
  • LJay

    Posts: 11612

    Dec 08, 2015 6:41 PM GMT
    I think you are on the right track. This is the kind of dish that probably has no real "right" way. I do agree with the onion idea. Black beans and onions are great partners.

    You might also do your beans up in a slightly larger batch and refrigerate, then place beans in a dish, crack eggs on top and bake for a few minutes.