Breakfast Black Beans with Eggs
Breakfast Crediting for Ages 3-5
Components
Meats/Meat Alternates, Vegetables
Ingredients
- 2 eggs, fresh, large, whole
- 3 ¾ cups black beans, canned, drained (about 2 ½ -15oz cans)
- ¾ cup tomatoes with onions and garlic in juice, canned (1/2 of a 14 oz can)
- ¼ cup water
- 1 tsp ground cumin
- ½ tsp table salt
- ¼ cup cilantro, fresh, chopped
- Nonstick cooking spray
Directions
- Boil eggs: Place eggs in a small pot. Add water until there is 1" of water above the eggs. Place on the stove on medium high heat. Bring to a boil. Remove eggs from heat. Cover and let eggs stand in hot water for 12 minutes to hard-boil the eggs. Wash hands after touching uncooked eggs.
- While eggs are cooking, prepare an ice bath. Place ice and water in a large bowl. Set aside.
- Remove eggs with a slotted spoon. Place in the ice bath for 10 minutes.
- Prepare bean mixture: Heat a medium nonstick skillet on medium high heat. Spray with nonstick cooking spray. Add beans, tomatoes with juice, water, cumin, and salt. Stir. Bring to a boil and reduce heat to medium. Simmer for 5 minutes. Heat to 140 °F or higher for at least 15 seconds.
This recipe is courtesy of
USDA Food and Nutrition Service.