When every day begins looking the same it’s fun to spice it up! I was challenged by my friends at USA Pulses to create a healthy slow cooker meal using beans. So I scanned my pantry for ingredients. It was like I was back in the MasterChef kitchen, brainstorming a dish to create from my mystery box of ingredients, except this time it was my own pantry. Aha! A bag of dry black beans.
Black beans can be utilized in Southwestern and Spanish dishes, both of which I enjoy. I decided I would create a breakfast bowl with Southwestern flavors. Even though it is a breakfast bowl, you can most certainly enjoy it as breakfast-for-dinner. And of course, if you don’t have black beans, other varieties such as pinto can be easily swapped in.
A slow cooker takes the work out of preparing the base for these black bean breakfast bowls. Beans need time to build flavor and become tender; I cook black beans in chicken stock, which is my secret to flavorful beans without having to add fat for flavor. This also keeps your bean dish heart healthy.
After cooking the beans overnight, once you wake up, all you have to do is add the eggs to the black beans to cook, and voila! An easy, filling breakfast. Serve with roasted sweet potatoes for a balanced meal.
Because black beans and other pulses are rich in fiber and protein, this breakfast bowl will keep you feeling fuller longer, which is great for a working mom like me. I need a breakfast that will fuel me for a busy day with my kids and work.
So the next time you open up your now well stocked quarantine pantry, I hope you are not overwhelmed but encouraged to try preparing your pulses (beans, chickpeas, lentils and dry peas) and other dry goods in new ways. Make meal time a family activity and have your spouse and kid(s) brainstorm with you on what you could make with your ingredients just like a food competition show. For more pulses-canned or dried recipes, visit pulses.org.
Southwestern Breakfast Black Bean Bowls
Print RecipeIngredients
- 1 lb. dry black beans
- ½ cup cubed sweet onion
- 2 cups chicken stock
- 2 ¼ teaspoons fine sea salt, plus more as needed
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Pinch cayenne pepper
- 1 teaspoon fresh lime juice
- 1 tablespoon chopped fresh cilantro
- 6 large eggs
- 1 tablespoon extra-virgin olive oil
- 2 medium sweet potatoes, peeled and cut into ½-inch cubes
- ¼ teaspoon fine sea salt
- Steak slices, optional
- 1 1/3 cups pico de gallo
- 1 ripe avocado, pitted and sliced
- Toasted Naan Bread or Warm Flour Tortillas, for serving
Instructions
Follow the dry black beans package directions for quick or overnight soaking.
Add the drained black beans to a slow cooker.
Add the cubed onion, chicken stock, salt, garlic powder, paprika and cayenne pepper to the black beans. Stir. Cover and cook on low overnight for 8 to 10 hours.
After the beans have cooked, use a potato masher to mash half of the beans.
Stir in the lime juice and cilantro. Season to taste with salt.
Increase the heat of the slow cooker to high.
Crack each egg into a bowl and then gently lower into the black beans, spacing out the eggs in the slow cooker. Cover and cook for about 25 minutes or until the white is cooked but the yolk is runny.
Heat a medium cast-iron skillet over medium heat. Add the olive oil and cubed sweet potatoes. Season with the salt. Cover and cook for about 20 minutes or until sweet potatoes are tender. Toss the potatoes occasionally.
To serve, spoon the black beans and eggs into 4 or more bowls. Divide the skillet sweet potatoes among the bowls. Optionally add meat such as steak slices, pulled pork, sausage or crispy bacon.
Divide the pico de gallo and avocado slices among the bowls.
Serve with toasted naan or warm flour tortillas.
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