Healthy Refried Bean Breakfast Bowl Recipe
Top with salsa, avocado, a poached egg and hot sauce for the ultimate Refried Bean Breakfast Bowl.
One of my boys has been on a huge breakfast and workout spree. You should see the spread that he makes for himself each morning. He’s decided to workout and “get big” by the end of the summer, which includes eating a big breakfast, packed with protein. He started eating beans with poached eggs for breakfast as part of his breakfast routine, which all started when I made Brazilian Beans for a barbecue earlier in the summer. For some reason, the beans I’ve made since that batch just haven’t been quite up to snuff for him.
At first, I thought I didn’t add enough flavor to the beans, so I started making them spicier and adding more herbs, onions and garlic. But, then my son told me the other day, “Mom, you need to make more beans…I mean another kind.” That was his nice way of telling me he didn’t like the last batch of beans. When I asked him what he meant more specifically – was it the texture or the flavor – he couldn’t quite explain what exactly he wanted. When I finally got to the bottom of it, it turned out he wanted just plain beans. Nothing fancy. I’m recording this recipe on my blog for the “plain old” refried beans I made that hit the mark with my son so I can replicate them. Sometimes, the simplest of recipes is hard to remember as I have a tendency to make things more difficult than they need to be.
There’s nothing fancy in this recipe. I just sauteed some leftover uncured deli ham, bell peppers, onion and garlic, then added them to a pot of pre-soaked pink beans along with a piece of kombu (a type of seaweed). Pre-soaking beans and using kombu are supposed to reduce flatulence (a.k.a. gas).
Pureed, left whole, or somewhere in between, these beans are creamy and can be served at breakfast or at dinner. My son likes to melt a little cheddar cheese on top of the beans too. I served this Refried Bean Breakfast Bowl to my husband’s cousin and niece from Taiwan with a little melted cheddar cheese, salsa, avocado slices, and a poached egg on top and they loved it.
The final approval came after I made this batch for my son…”Mom, those beans are good.” Phew….
- 1 tablespoon olive oil
- 2 thin slices uncured, antibiotic-free ham, chopped (leave out for vegetarian option)
- 1 red bell pepper, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 bags pink beans (2 pounds total)
- 1 piece kombu, about 3″ x 3″ square
- 1 teaspoon dried oregano
- 1 bay leaf
- sea salt and fresh ground pepper, to taste
- shredded cheddar cheese, optional
- poached egg
- sliced avocado
- hot sauce
- Soak beans in water overnight or use quick method on package of beans. Drain beans and put in pressure cooker.
- Saute ham, bell pepper, onion, and garlic in oil until fragrant. Add to beans, along with kombu, oregano and bay leaf. Cover with water so that water is about 1 inch above surface of beans. Cook on high pressure for 20 minutes until beans are soft. Remove kombu (if there are small pieces left, don’t worry).
- Use immersion blender to puree some or all of the beans, depending on the desired texture. Season to taste with salt and pepper.
- Spoon some hot refried beans into a bowl.
- Melt a little cheese on top if desired. Top with poached egg, a dollop of salsa, a few slices of avocado and hot sauce if desired.