Since February 2008, my favorite breakfast has been re-fried beans with rice, salsa and sour cream. Sometimes I melt a little Colby-Jack cheese on top.
Why I love it:
- It tastes good!
- It’s high energy; for the first time, instead of having to eat again within an hour or two, I can go maybe two or three hours.
- It’s easy! I make a big batch over the weekend, then freeze it in small containers.
- A 3-cup/24 ounce container lasts for up to a week in the fridge. I scoop out as much as I like, throw it in the microwave over cooked rice, add salsa, sour cream and go.
- Make a big batch of rice, too.
- Rice freezes well.
- Store the cooked rice in a separate container from the re-fried beans.
- I use brown rice.
- Experiment! Add fresh tomato or avocado, or try a new salsa blend.
2 cups dry pinto beans, soaked overnight
2-3 tablespoons olive oil
2 cups minced onion
5-6 cloves of garlic, minced
2 teaspoons cumin
1.5 teaspoons salt
Optional: minced bell pepper, minced ham or bacon
- Cook the pre-soaked beans in plenty of boiling water until very soft. Reserve 1/4 to 1/2 cup of the water. Drain and set aside.
- Heat the olive oil in a large skillet. Add onion, garlic, cumin and salt. Saute for about 10 minutes or until the onions are soft. Add the optional bell pepper, minced ham or bacon. Saute for another 5 minutes and add the pepper.
- Turn the heat to low and add the beans and the 1/4 to 1/2 cup of cooking water. Mix well. Mash with a fork or a potato masher and cook for a few minutes more.
Serve over warm rice or with a warm tortilla with salsa and sour cream.
Adapted from the Moosewood Cookbook by Mollie Katzen