Tuesday, July 31, 2012
(To make 4 servings)
2 - 3 cups of cooked brown rice
1 cup dried black beans* or 1-19oz can of beans
8 - 12 eggs
1 cup Cheese of your choice* - shredded
1 Tomato - diced
1/4 - 1/2 cup fresh cilantro* - finely chopped
Salt and pepper to taste
*see Cook's Notes below
Using brown rice (long grain, basmati or jasmine are common finds), cook the rice according to the directions, or use leftovers.
Canned black beans should be thoroughly rinsed. Add them to a small pot with a little water and salt and pepper if desired and cook until they are heated through. See cook's notes below for directions on cooking them from dry beans. If you have never tried cooking your own beans, you should give it a try.
Cook your eggs according to your own preference. We all prefer this dish with our eggs sunny-side up or over-easy so the yolks are runny.
To assemble, place a serving of warm rice on a plate. Top it with the black beans, cheese, followed by the eggs on top (to melt the cheese), then the chopped tomato and cilantro. Enjoy!
Black Beans: If using dried beans, it is super simple to make them up for eating with this dish, it just requires planning ahead. Soak 1 cup of beans in about 4 cups of water for 24 hours. If you think of it, rinse and add fresh water once throughout that time. After 24 hours, drain and rinse the beans with fresh water. Add the beans and enough water to cover them in a medium pot, along with a small onion roughly chopped. I read somewhere once that you should not add salt while they cook as that makes the beans hard...so I don't add salt at this point. Cook the beans over low-med heat for 2 - 3 hours. Towards the end of that cooking time, I add some sea salt to taste. Add more water if necessary through the cooking time. Remove the onion and serve the beans (or rinse first before serving if you prefer but I kinda like that liquid and flavour).
Cheese: Feel free to experiment with the cheese here. The perfect option would be Queso (Mexican cheese) but I don't know a good source that is local here. I have heard Feta is a close option to that, or you can always stay American and go with marble or cheddar. Whatever you choose, just shred it or crumble it up.