Michele Urvater

Eggs Over Beans

Preparation info
  • Makes:

    4

    servings
    • Difficulty

      Easy

Appears in
Monday-to-Friday Cookbook
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

How do you make an egg dinner for more than two people? Well, eggs and potatoes are popular, right? So why not eggs and beans? You, of course, may make this with potatoes, provided you have some already cooked in your refrigerator.

Ingredients

  • 1 small onion
  • 1 tablespoon vegetable or olive oil
  • 1 can (<

Method

  1. Finely chop the onion. Heat the oil in a large nonstick skillet over medium heat. Add the onion and sauté until translucent, 3 to 4 minutes.
  2. Rinse and drain the beans, and add them, plus the corn and nacho peppers if using, to the skillet. Cover and simmer over low heat until the beans and corn are tender and hot, about 10 minutes. Season to taste with salt and pe