Active Time
20 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: about 1 cup beans, about 1 cup rice, 1 egg)
Photo: Caitlin Bensel; Food Styling: Karen Rankin; Prop Styling: Audrey Davis

How to Make It

Step 1

Drain 1 can of the beans, reserving liquid. Mash drained beans or pulse in a food processor until almost smooth. Set mashed beans aside.

Step 2

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Add seasoning blend, and cook, stirring occasionally, until liquid has evaporated, about 5 minutes. Add garlic; cook, stirring often, 1 minute. Add reserved bean liquid, mashed beans, and remaining can of beans (including liquid); bring to a simmer. Cook, stirring constantly, until mashed beans are incorporated and mixture is slightly thickened, about 2 minutes. Stir in vinegar, hot sauce, salt, and cayenne; remove bean mixture from skillet, and keep warm. Wipe skillet clean.

Step 3

Cook rice according to package directions.

Step 4

Heat remaining 2 tablespoons oil in skillet over medium-high. Crack eggs into skillet making sure not to break yolks. Cook 90 seconds. Turn and cook until whites are done and yolks are to desired degree of doneness (about 45 seconds for runny yolks, 2 minutes for partially runny yolks, and 3 minutes for hard-cooked yolks). Divide rice and beans evenly among 4 plates; top each with 1 egg.

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