Beans and rice are commonly served for breakfast throughout Latin America. I tried this breakfast for the first time while travelling in Brazil, where it was served with a classic Cafe Americano (hot milk and coffee). To relive the adventure, I offer this recipe, with the spicy flavors of onion and garlic, to give you a spirited start to your day. The recipe can be made ahead and reheated. Serve with scrambled eggs cooked in a nonstick pan, salsa and cucumbers.
Makes just over 2 cups (500 ml) – 2 servings
- 2 teaspoons olive or vegetable oil
- 1 small or 1/2 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 tablespoon chopped cilantro or parsley
- 1/4 teaspoon hot pepper flakes (optional)
- 1 cup canned black beans (1/2 of a 19-oz/540 ml can)
- 1 cup cooked rice
- To a frying pan, add the oil, onions, garlic, cumin, oregano, cilantro or parsley and hot pepper flakes. Cook, stirring over medium heat until the onions are soft.
- While the onion is cooking, empty the beans into a seive, rinse them with cold water and drain.
- Stir the cooked rice and rinsed beans into the pan with the cooked onions. Place in a covered casserole dish in a warm oven while you scramble the eggs. Or prepare the night before, and refrigerate, to reheat the next morning.
Per 1 cup (250 ml)
- Calories 261
- Carbohydrate 45 g
- Fiber 7 g
- Protein 9 g
- Fat, total 5 g
- Fat, saturated 1 g
- Cholesterol 0
- Sodium 272 mg
– from the cookbook, “Diabetes Meals for Good Health,” by Karen Graham, RD, Certified Diabetes Educator