Beans and rice is a widely popular dish; the combination can often be seen in Latin American, American, and Asian cuisines. Beans and rice is hearty and delicious, and for health benefit, eating them together form a complete protein, which is vital to our health. Bean and rice could be done in many ways. This recipe is inspired by my fondness for Louisiana beans and rice; the beans are pureed until almost smooth and served with steamed Carolina long grain rice. Leftover chili and baked beans work brilliantly with this recipe. I topped off this dish with an egg and tomato salsa, and garnished with scallions for fresh oniony flavor.
For the latest New Lifestyle Cooking Series:
Beans ’n Rice with Poached Eggs
Serves: 2 to 3 portions
Prep Time: 5 Minutes
Total Time: 20 Minutes
For the Beans:
1/4 cup cooking oil
1 teaspoon ground cumin
2 cups Mexican baked beans (click on the link for the recipe)
1/4 cup cooked pinto beans
1/4 cup cooked black beans
3 poached eggs
1 stalk scallions, sliced on a bias
1/4 cup thinly sliced radishes
For the Tomato Salsa:
2 Roma tomatoes, medium diced
1 tablespoon EVOO
1 clove fresh garlic, grated
1 stalk scallions, thinly sliced to coin shape
1 teaspoon Valentina hot sauce, or any other types of hot sauce
2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
pinch of MSG
For the Rice:
3 tablespoons oil
2 tablespoons tomato paste
1 + 1/2 cup long grain rice
2 + 1/3 cup water
1/2 teaspoon salt
- Heat up a skillet on medium heat and add oil. Meanwhile, puree baked beans in a food processor until smooth. Once the oil is warm, add ground cumin to toast until fragrant.
- Turn the heat up to medium-high and add bean puree immediately to avoid burning the ground cumin. The bean puree should also be sizzling in the skillet.
- Cook the bean puree until aromatic and add the pinto beans and black beans. Stir to combine. Season the beans to taste. Turn off the heat and set aside
- To poach eggs, maintain a pot of water at simmer (in between 80 to 90 Celsius if you have a thermometer). Add a splash of vinegar (vinegar helps egg whites coagulate better) and use a whisk to create a gentle tornado in the center of the water and drop the eggs in. Set a timer for 3 minutes.
- To check doneness of poached eggs, gently poke around the edge of the yolks; if the whites are a little bouncy, then the eggs are done. (3 to 3 minutes and 15 seconds cooking time is usually the sweet spot)
- To make the tomato salsa, prepare tomatoes accordingly and mix them with the rest of the ingredients. Set aside
- To make aromatic rice, toast the rice until fragrant. Add tomato paste and water and stir to combine. Cover and bring the pot to a boil, and then turn down to simmer. Once the water is completely absorbed, leave the cover on for another 10 minutes and then fluff the rice with a fork.
- To serve, put the beans at the bottom of a bowl, top off the beans with rice and tomato salsa. Put a poached egg on top of everything and garnish with scallions and radishes, bon appétit!