Back when I was in college, as Conestoga wagons were crossing the prairie and crazy people were predicting locomotives would one day cross the entire continent, I had a Brit neighbor who ate beans with breakfast a lot. (She also ate a lot of those dry ramen noodles - 5 packs for $1 - so her taste isn't exactly above question). While I understood the financial necessity of eating cheap noodles, I never got the whole "beans with breakfast" thing, and sometimes still don't. For example, baked beans with a traditional full English breakfast still just seems weird.
Then I moved to NYC, and found out there are, wait for it... OTHER CUISINES, and beans - prepared in a million amazing different ways - feature in most of them. After I started cooking, I began using those little high fiber protein bombs a lot, though I'm sure I'm butchering half a dozen cultures' food traditions when I bash together a hopefully healthy-ish meal.
Breakfast for a lazy Wednesday: yesterday's pork & pintos, refried and topped with two sunnyside up eggs. Ask anybody who's ever put an egg on top of a hamburger, a waffle, or pretty much anything else, and they'll tell you: egg yolks are delicious game changers, turning whatever you were eating into something entirely different. Delicious!
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