This recipe was inspired by many things so I’ll try to be brief. Back in May our local Mexican restaurant, Gusanoz, was made over by the Food Network’s show Restaurant Impossible. Essentially, when a restaurant is failing they appeal to the show to come and make over their establishment to help turn things around. On Wednesday night the show aired on the Food Network and Dr. Court and watched. Let me just say sometimes it’s better to NOT know what’s going on behind the scenes in a restaurant. Anyway, we were inspired to go back last night and see what the “new” Gusanoz was like. As it turns out the food was fresher, the décor clean, albeit a little stark for a Mexican restaurant, but overall a very pleasant experience. I also happened to bring home a doggie bag which leads me to the next piece of inspiration for this recipe.
Our friend and fitness coach Ben Dearman of KDR Fitness had mentioned that putting black beans in your eggs was really good. I’ll admit that the first time he said it I thought he was crazy. (I should give him a little more credit as he has written a chapter on fiber in a book that was just released, Results Fitness.) As we were sitting in the “old” Gusanoz for dinner I watched him place an order for extra black beans to take home and thought I’d give it a try with my few leftover black beans. As it turns out my eggs were awesome the next morning!
Here we are. Last night I had some black beans leftover from my dinner at Gusanoz so I asked to have them boxed up. We don’t usually eat a lot of beans but you can hardly eat Mexican and not have beans and rice (although I never eat the rice). This morning as I was making our breakfast I thought the beans would be fantastic with tomatoes and onions and cheddar cheese. I was right! They were amazing! Check them out and let me know what you think!!!
Chopped tomato (I used half of an heirloom tomato I had leftover and some organic cherry tomatoes, sliced in half)
1 Tbsp of black beans
Salt and Pepper
Red pepper flakes (optional)
3 Tbsp of cheddar cheese
Melt the butter in a small skillet.
Add the onions and tomatoes and sauté until the onions are starting to soften then add the black beans.
Sauté another minute or two adding the garlic powder, cumin, salt and pepper to taste.
Add your eggs to the pan (I have 2 and Dr. Court usually has 3) and cook through.
Mix in the cheddar cheese until melted.
Transfer to a plate and enjoy!
I just want to mention that I’ve never tried this by just opening a can of black beans and putting some into the eggs. While I am sure that would be good, I think part what makes this great is that the black beans from the restaurant have been seasoned with garlic, onion, cumin, cilantro etc. If you don’t have a Mexican restaurant near you I would suggest making a batch of beans using these thing and then adding it to your eggs. Also,this recipe would also be great with some green or red peppers but I didn’t have any on hand at the time.