Tuesday, April 25, 2017

Scrambled Eggs & Refried Beans - Video Recipe

A remembrance of breakfast past, from this Tex-Mex Tightwad Chef, was my grandmother Big Mama setting a big steaming bowl of Scrambled Eggs and Refried Beans with a stack of homemade flour tortillas in front of her brood of hungry grandkids. When I lived in the tiny seaside town of Port O'Connor, Texas, from 4th grade to 7th grade, there was nothing better than this breakfast on a chilly school day morning.

  Scrambled Eggs & Refried Beans - VIDEO
Play it here, video runs 57 seconds.

We lived with her for a short period of time, until my Mom got a job waitressing and we could afford to move to our own place down the street (read all about Mom and her recipes a click away, here.) I was raised on simple comfort food. And you can't get simpler than Scrambled Eggs and Refried Beans.

There was always a clay pot of fragrant pinto beans cooking at Big Mama's house. But you can use canned pinto beans, or any favorite legume including: black beans, black-eyed peas, lentils, white or red beans.

And you can't get cheaper proteins than beans and eggs. Canned beans are always on sale and I can get half a dozen eggs for a $1 at the local Dollar Tree. Eggs have gone up in the last few years, but are still a decent deal.


The cheapest way to go is with a package of dried beans. If you want to make a pot of your own beans then just check out my video link of Miss Patties Red Beans recipe - it's vegetarian (blogpost with text and photos here,) and for a soul food version just add a ham hock or a few slices of bacon. (This recipe is great for Navy or white, pinto and black beans - I also have a lentil bean recipe, just click here.)

I like to keep a few Ziploc bags of cooked beans in the freezer to use when I make my Mom's Mexican Rice recipe, which pairs perfectly and is just a click away.


Whether you use canned or fresh cooked beans, the only prep you have to do is heat up half a cup in a teaspoon of oil and mash them with a fork. (I sometimes even find cheap beans already refried.) And you finish by scrambling in 2-3 eggs. It couldn't be simpler, and it's a hearty and cheap way to start the day.



You can serve Scrambled Eggs and Refried Beans any way you like, with corn or flour tortillas (for tacos or burritos, too) and even on a bagel or English muffin. To kick it up a notch sprinkle on some of your favorite cheese, or add a scoop of my Pico de Gallo Salsa (recipe here.) And make sure to put out a bottle of hot sauce!


Ingredients (1 servings)
  • 2-3 eggs - I used medium size eggs.
  • 1/2 cup of cooked pinto beans - you can use any favorite cooked legume.
  • 2 tablespoon oil - any type. Okay to use less oil.
  • Pepper to taste - optional. Canned and cooked beans have plenty of salt for me, but you can add it to suit your taste.
  • Serve with flour or corn tortillas - optional.


Directions
Add a tablespoon of oil to a heating pan. Add the beans, along with a tablespoon of broth.


Mash the beans with a fork (or potato masher) as they are heating through. It's up to you how mushy you want the Refried Beans - I like mine slightly chunky. This is how you make typical Refried Beans.

(I always make extra Refried Beans for other favorite Mexican meals. Just type in "Mexican" in the search window at the top right of this page (just below my dollar logo with the moustache) to see some of mine -- and I have plenty.)


I start heating up the tortillas just before the eggs are added. Heat in the microwave for 30 seconds or so. To heat up in a medium/hot pan, add a tablespoon of oil then heat tortillas about 1-2 minutes each side.

Once the beans are mashed and warm, push beans to edge of pan and add eggs. Scramble eggs until halfway done. You can use your favorite egg scramble ingredients (a little milk) and do it your way.


Finally mix in the refried beans and finish scrambling until eggs are firm, or done to your taste. Season with extra salt and pepper if you want.


Hindsight
For extra creamy refried beans, just remember to add more bean broth, start with a tablespoon then add a little more, while mashing the beans with a fork (or potato masher) to reach desired creaminess.

If you like more egg than beans then just reduce bean amount.  Make this dish your own and tweak it your way.

I originally published this recipe a few years ago and now have a recipe video to go with it. As always I can't help but make recipe adjustments over time.

My YouTube video link for viewing or embedding, just click here


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