Mexican Braised Beans Soft Egg (Printable)
Spiced black beans simmered to perfection, crowned with soft-boiled eggs and vibrant toppings
# What You'll 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
# Directions:
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. Serve immediately, optionally with warm corn tortillas.
# Expert Hints:
01 -
- Those soft yolks break into the beans like liquid gold, making everything creamy and rich
- The spices bloom together into something that tastes like it simmered all day even though it only takes 40 minutes
- Its the kind of meal that welcomes substitutions and still comes out perfect every single time
02 -
- The beans continue thickening after you remove them from heat, so do not reduce too much
- Room temperature eggs are less likely to crack when you lower them into boiling water
- That ice bath is not optional, it keeps the yolks perfectly runny
03 -
- Mash a small handful of beans against the side of the pot to naturally thicken the sauce
- Leftovers taste even better the next day as the spices continue developing