Eggs Over Beans

Name: Eggs Over Beans
Yield: Makes: 4 servings
Ingredients: 1 tablespoon vegetable or olive oil; 1 can (16 to 19 ounces) black beans; 1 package (10 ounces) frozen corn kernels, thawed; 2 tablespoons sliced nacho jalapeños (optional); 4 to 8 eggs; Salt and freshly ground black pepper; 1 small onion

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

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 (<

Dinner
Vegetarian
Gluten-free

Method

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.
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