Sometimes the best recipes are the simplest, and sometimes not only are they simple, they’re bare bones. I adore black beans, and often when I make them for dinner as a side to enchiladas or an interior to burritos I end up more excited about eating them leftover the next day: on their own, with an egg.
If you don’t have all of the spices I call for on hand just experiment. Throw in more chili powder, try hot sauce, whatever floats your boat. You really can’t go wrong and this is a perfect instance to learn how to cook. A dash here a dash there and the next thing you know you’re in business. Start slowly with your quantities and add more based on taste.
Also, be careful your top to your spice is on securely-every cook knows what its like to dump a whole bottle of cumin out onto black beans.
Poor Man’s Black Beans
1 can black beans
1/8 teaspoon each salt and chili powder
1/4 teaspoon each red pepper flakes and cumin
3 fresh bay leaves
1 tablespoon butter
Bring black beans, salt, and spices to a boil in a sauce pan over medium high heat. Reduce heat to medium low and simmer for 10 minutes.
Meanwhile, melt butter in a small skillet over medium heat. Crack two eggs into the pan and cook until yolk is desired consistency, 3-5 minutes.
To serve, divide black beans into two bowls and top with egg.