Mexican Braised Beans Soft Egg (Printable Version)
Tender beans braised in aromatic Mexican spices, crowned with soft-boiled eggs and fresh toppings for a hearty vegetarian bowl.
# What You Need:
→ Beans and Aromatics
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 jalapeño pepper, seeded and diced
05 - 1 red bell pepper, diced
→ Braising Base
06 - 2 cans (15 ounces each) black beans, drained and rinsed
07 - 1 can (14 ounces) diced tomatoes
08 - 1 cup vegetable broth
09 - 2 teaspoons ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon chili powder
13 - 1 bay leaf
14 - Salt and black pepper, to taste
→ Eggs
15 - 4 large eggs
→ Garnishes
16 - 1/4 cup fresh cilantro, chopped
17 - 1 avocado, sliced
18 - 1/4 cup crumbled queso fresco or feta
19 - Lime wedges
# Method:
01 - Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, garlic, jalapeño, and red bell pepper. Sauté for 5-6 minutes until softened.
02 - Stir in cumin, smoked paprika, oregano, and chili powder. Cook for 1 minute until fragrant.
03 - Add black beans, diced tomatoes, vegetable broth, and bay leaf. Season with salt and pepper. Bring to a simmer.
04 - Reduce heat to low, cover, and braise for 25-30 minutes, stirring occasionally, until flavors meld and the mixture is thickened. Remove and discard bay leaf.
05 - While beans are braising, bring a saucepan of water to a gentle boil. Carefully add eggs and simmer for 6 minutes for soft-boiled. Transfer to an ice bath to stop cooking, then gently peel.
06 - Spoon braised beans into bowls. Top each with a peeled soft-boiled egg, avocado slices, queso fresco, cilantro, and a squeeze of lime.
07 - Serve immediately, optionally with warm corn tortillas.
# Expert Tricks:
01 -
- The runny yolk creates an instant silky sauce that coats every bean
- It comes together in under an hour but tastes like it simmered all day
- The combination of smoky spices and fresh garnishes hits every craving
02 -
- Timing the eggs perfectly at 6 minutes makes all the difference between a runny yolk and a disappointingly firm one
- Letting the beans rest off the heat for 5 minutes before serving allows the broth to thicken naturally
- The dish tastes even better the next day as the spices continue to develop
03 -
- Making a big batch? The beans freeze beautifully without the eggs and garnishes
- For extra depth, add a tablespoon of tomato paste when sautéing the vegetables