Back again. With breakfast of champions – black beans with avocado and egg

Well, this is a bit awkward. Where do I start after three years of silence? Suffice it to say that after being locked out of Cooking in Mexico since 2021, I was finally able to regain access, almost by accident. But after this absence I’m a little rusty at blogging. How to insert photos? Where to find drafts? What happened to the thin frame around the photos and how do I get it back? (Do I even want to resume blogging?) So I’m making it easy on myself with a simple recipe, not a lot of text, and few photos.

Here is my first post in three years, black beans with avocado and egg, a breakfast favorite and one that comes together easily if you have cooked beans on hand. Tomatoes, red onion, and cilantro add brightness and round out the flavors. Add salsa or hot sauce for a bit of zip. Omit the egg for a vegan version.

Since I last wrote, an instant pot has joined our kitchen cadre of useful appliances. It has become the easiest way to cook beans, a staple in our cocina. Check here if you need instructions for cooking beans on top of the stove. If you are in Mexico, pick through the beans before cooking. It’s not uncommon to find a little pebble or two. Or use canned beans to make getting this simple breakfast to the table even easier.

Black Beans with Avocado and Egg

• cooked black beans (or any bean of your choice)

• Sliced avocado

• chopped red onion

• chopped cilantro

• halved grape tomatoes

• Softly fried egg (optional)

• salsa or hot sauce

No amounts are given here, because it really depends on your appetite and taste, and how many servings are being prepared. Buen provecho!

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