Name: Black Beans with Eggs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Mexican, Southwest
Ingredients: 2 cloves garlic ($0.16); 1 jalapeño ($0.25); 1 Tbsp olive oil ($0.12); 2 15oz. cans black beans ($1.58); 1 tsp cumin ($0.10); 1/4 cup water ($0.00); 4 large eggs ($0.42); 3 cups cooked rice ($0.32); 1/4 red onion, diced ($0.12); 1/4 cup chopped cilantro ($0.20); 1 avocado, sliced ($0.99); 1 oz. cotija, crumbled ($0.46)

Black Beans with Eggs

Eggs poached in seasoned black beans served over a bed of rice with fresh onion and cilantro make a fast, filling, and budget-friendly meal!

20 min total 5 min prep 15 min cook 4 529 cal

Instructions

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1 Mince the garlic and dice the jalapeño (seeds removed). Add the garlic and jalapeño to a large skillet with the olive oil and sauté over medium heat for about one minute, or just until the garlic softens a bit and becomes fragrant.
2 Add the canned beans (without draining) to the skillet along with the water and cumin. Stir to combine, then allow the beans to come up to a simmer.
3 Let the beans simmer, stirring often, for about five minutes. After the beans have softened slightly from simmering, use the back of a large spoon to smash some of the beans to thicken.
4 Turn the heat down to medium-low. Crack the eggs onto the beans. Partially cover the skillet with a lid and allow the eggs to simmer in the beans for 7-10 minutes, or until the eggs are cooked to your liking.
5 Top the skillet with your favorite ingredients (we used onion, cilantro, avocado, and cotija), and serve over a bed of warm rice. Enjoy!