How to Make Smoky Black Bean & Sweet Corn Breakfast Stew
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Heat olive oil in a medium saucepan over medium heat. Add cumin and paprika, cook 1 minute.
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Add black beans, corn, tomatoes, and salt; stir and bring to a gentle boil.
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Reduce heat, simmer uncovered for 8 minutes.
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Make two wells in stew; crack eggs into them. Cover and cook 5 minutes until eggs set.
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Spoon into bowls and garnish with cilantro.
Pro Tips for Perfect Smoky Black Bean & Sweet Corn Breakfast Stew
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of canned black beans, drained and rinsed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Smoky Black Bean & Sweet Corn Breakfast Stew?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Smoky Black Bean & Sweet Corn Breakfast Stew?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for canned black beans, drained and rinsed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs depending on the specific ingredients you use. Always check labels and make swaps as needed.