Quick Eggs and Beans

A fast and easy dinner idea, these simple eggs and beans are the answer to how to get a quick dinner on the table…in just 20 minutes!

Eggs and Beans

Some nights Alex and I are completely out of dinner ideas, and the mere thought of cooking something seems exhausting. (Yes, that’s true even for cookbook authors like us!) There’s something freeing about cooking using only the ingredients you’ve found rummaging through your pantry and fridge. It brings out the inner Chopped contestant in us all! More often than not, our weeknight impromptu cooking consists of something with eggs, beans, or both. Here’s the simplest way to make dinner in a hurry that we’ve found: these seriously quick eggs and beans. Keep reading for the recipe!

Related: What Should I Make for Dinner?

Simple Eggs and Beans

How to make the quickest eggs and beans

These simple eggs and beans are decidedly un-glamorous. But why not share the quick, down-to-earth meals Alex and I actually eat? In a time where Instagram-perfect meals have taken over our feeds, it’s good to remember that real food can be unrehearsed and simple.

That said, for two sloppy piles, these quick eggs and beans actually look lovely served alongside tomatoes, avocado, and cilantro confetti. The beans are our favorite simple method: simmered with some of their can liquid and a bit of cumin and cilantro. They’re served alongside our standard soft scrambled eggs, melty soft folds of goodness with a bit of sharp cheese for some flair.  We can crank this eggs and beans recipe out in 20 minutes or less and mostly without thinking, which makes it a perfect meal for weeknight hangry moments.

As a note: while we’ve intended this quick eggs and beans as a dinner recipe, you could definitely eat it for breakfast or brunch as well! It’s a way to eat beans for breakfast that’s zesty and flavorful.

We hope you enjoy this dinner in a hurry meal idea — would you try it on a weeknight? Let us know your fast dinner recipes! We’d love to hear from you here or on Instagram.

Related:14 Egg Recipes for Dinner | Cuban Black Beans with Rice

Listen

Listen to our podcast episode on the topic: Cooking for hangry people!

Simple Eggs and Beans

Looking for more fast and easy dinner recipes?

Outside of this quick eggs and beans recipe, here a few more fast and easy dinner recipes on A Couple Cooks:

This recipe is…

This quick eggs and beans recipe is vegetarian and gluten-free.

Print

Quick Eggs and Beans


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x

Description

A fast and easy dinner idea, these simple eggs and beans are the answer to how to get a quick dinner on the table…in just 20 minutes!


Scale

Ingredients

  • 1 garlic clove
  • 2 tablespoons olive oil
  • 15-ounce can black beans
  • 1 handful cilantro
  • 1/2 teaspoon cumin
  • 3/4 teaspoon kosher salt, divided
  • 4 eggs
  • ¼ cup sharp cheddar cheese, shredded (or any flavorful cheese)
  • 1 tablespoon butter
  • Cherry tomatoes, for serving
  • Avocado, for serving

Instructions

  1. Mince the garlic. In a medium saucepan over medium heat, heat 2 tablespoons olive oil. Add garlic and cook until just fragrant for about 30 seconds. Turn down the heat. Add the black beans, along with their liquid, 4 sprigs of cilantro, ½ teaspoon cumin, and ½ teaspoon kosher salt. Bring to a boil, then simmer 15 minutes until the liquid condenses.
  2. In a medium bowl, crack 4 eggs and whisk them together until well-beaten. Stir in ¼ cup shredded cheese, ¼ teaspoon kosher salt, and plenty of fresh ground pepper. In a skillet, heat 1 tablespoon butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter. Pour in the eggs.
  3. Keep the heat on medium. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, and remove them from the heat just before they are fully hardened. Serve immediately with black beans, sliced cherry tomatoes, and sliced avocado, garnished with chopped cilantro.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: eggs and beans

Subscribe for free weekly recipes & more!

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

4 Comments

  • Reply
    Allyson
    August 14, 2016 at 8:39 pm

    “In the day and age where Instagram-perfect meals have taken over our feeds, it’s good to remember that real food can be unrehearsed and simple.”

    Yes, yes, a thousand times yes. As much as I love pretty pictures of inventive food the root of feeding ourselves good things is often much simpler than that. These black beans are basically the exact ones I make (often with some lime juice) to make fast tacos, nachos, quesidillas, what have you. I love the addition of egg, cherry tomatoes, and avocado that you’ve done here.

  • Reply
    Katie @ Whole Nourishment
    August 23, 2016 at 4:41 am

    How did I miss this post?! Had to backtrack to it after listening to your hangry podcast episode last night. I love this recipe, and yes, this is absolutely something I’d make on a weeknight. If we have tortillas around I also like to make scrambled eggs with quark cheese stirred in and leftover cooked greens such as broccoli with avo + pico de gallo. Similar to your asparagus egg tacos, which I love. Another favorite quick meal is stewed lentils (which cook in 15-20 min) with greens thrown in and an egg poached on top the last few minutes of cooking.

  • Reply
    Stacey
    June 30, 2018 at 11:40 am

    I just add the well-beaten eggs straight to the black beans mixture. I’m so darn lazy

  • Reply
    Ashley
    August 12, 2019 at 3:34 pm

    Thank you for this recipe! I love how simple yet tasty it is. Made it today for a quick stay-cay day lunch. Hit the spot!

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.