Breakfast · Mexican · 10 min
Black Bean and Heirloom Tomato Breakfast Pot
- Calories
- 502
- Protein
- 20g
- Carbs
- 55g
- Fat
- 18g
Ingredients
- 206.9 g black beans
- 135.5 g heirloom tomato soup
- 80.6 g Mexican-style tomato sauce
- 16.9 g extra virgin olive oil
- 0.25 tsp salt
- 0.25 tsp ground cumin
- 8.1 g cilantro
Method
- 01In a small heavy-bottomed pot, heat 12g (about 2.5 tsp) of extra virgin olive oil over medium heat until shimmering.
- 02Add the Mexican-style tomato sauce and ground cumin. Let it bubble gently for 3 to 4 minutes until fragrant and slightly reduced.
- 03Pour in the roasted heirloom tomato soup and bring the mixture to a gentle simmer.
- 04Stir in the cooked black beans and salt. Reduce heat to low, cover with a lid, and simmer for 8 to 10 minutes until the sauce thickens and the beans are thoroughly heated and tender.
- 05Remove from heat and ladle the simmering black bean pot into a warm shallow bowl.
- 06Garnish generously with freshly chopped cilantro and drizzle with the remaining extra virgin olive oil (approx. 4.9g) before serving immediately.
Cook it with the whole plan around it
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