• What you need
  • 1 Bag Dry Black Beans
  • 1 Small Onion
  • 3 Cloves Garlic Minced
  • 1 cup Red Wine
  • 2 tbs Worcestershire Sauce
  • 8 Cups Vegetable Stock
  • 2 Medium Yukon Potatoes
  • 2 cups Cooked Black Beans
  • 1/4 cup Rice Flour (or AP)
  • Salt and Pepper

You want to talk about a breakfast of champions? This morning meal packs a punch with potatoes, black beans and egg. The black beans I had made from a previous nights dinner and had to come up with an idea on how to use them. I am one for not wasting any food, finding new ways to re purpose leftovers is one of my favorite things to do.

The Black Beans

Always use dry beans, they are much healthier and you can control to salt content unlike canned beans. You will want to soak your beans overnight, if you don’t have time to do this you can bring them to a boil and take them off the heat, let them stay covered for 1-2 hours. Drain the beans and set them aside once they have finished soaking.

In a large pot heat 4 tablespoons of oil and add diced onion. Saute the onion until it is translucent, I like to add a bit of salt at this point to help build the layers of flavor. Once your onions have cooked add in the red wine, garlic and Worcestershire sauce. You will want to reduce this down until almost no liquid remains in the pan. Add in your beans and toss in the mixture. Add enough vegetable stock to cover the beans, cover and let simmer for an hour.

Add another 4 cups of vegetable stock, salt and pepper to taste, let simmer uncovered for another hour. Towards the end of the cooking process I like to mash down some of the beans to help create a better base for the beans. Set these aside and let cool.

The Cake

The best part of this dish in my opinion is the crispy potatoes that give a great crunch. Start out by dicing some Yukon Gold potatoes into 1/4″ cubes. Heat some oil in a large non-stick fry pan over medium high heat. Add your potatoes, they should sizzle when they hit the pan. Toss them every few minutes until well browned, sprinkle with salt and pepper to season. Combine the potatoes, black beans and flour in a large bowl and mix well.

Preheat the oven to 300 and line a baking sheet with aluminum foil. In the same frying pan add an additional tablespoon of oil and heat over medium. Roll out 4 equal balls of the bean mixture and form into patties, add them to the hot pan and cook undisturbed for about 5 minutes per side. You should see some light browning around the edges, this will be the indication they are ready to flip. When they have finished frying transfer them to your baking sheet and place in the oven for 5-10 minutes.

Fry and egg and top the bean cake, enjoy!