A Bowl of Beans
1 cup of dry beans, rinsed and soaked overnight*, less if you don't want leftover beans
1 or 2 eggs
1/4 cup of cherry tomatoes, halved
1/2 a firm but ripe avocado, sliced
1 clove of garlic chopped
a handful of broccoli or kale, chopped
1 T coconut oil
olive oil to taste
*You can make this with canned beans too but I prefer the taste and texture of dried beans. Soaking them overnight will shorten the cooking time and make them easier to digest.
Pour the beans and the soaking water into a pot and add more water so the beans are covered by at least an inch of water. Bring to a boil, then reduce heat and cook until tender. About 30 minutes (might take longer for bigger beans such as kidney beans or white beans). I recommend testing the beans around 20 minutes and if they are tender but need to cook more, add a good pinch of salt. Salting too early can make the beans shriveled and hard.
Drain the beans in a colander over the sink. Scoop one cup of cooked beans into a bowl. The rest you can use over the coming days in variations on this dish or in other meals.
In a small pan heat the tablespoon of coconut oil over medium-high. Throw in the garlic, broccoli and/or greens and sautee until soft. Add the veggies to your bowl of beans.
Return the pan to the burner. You may need to add a bit more oil. Fry or scramble an egg then place on top of the bean-veg bowl. Add tomatoes and avocado and maybe some fresh herbs and hot sauce. Salt and pepper to taste.