There was basketball, lots of basketball. There were drinks and bull riding. (The bulls won.) There were men in cowboy hats, cobblestone streets and all sorts of people who wanted to give me directions. There was girl time, networking time and exploring time. Y’all, it was an experience. Mostly good.
Coming back, life has been busy. As prepared as I was to leave, as hard as I’d worked to get ahead with all my projects, I still felt swamped. There just never was enough time in the day to get everything finished. Grocery shopping?
This is one of those meals which you pull together from your freezer and your pantry. It’s the kind of bright flavors mixed with warm comfort you need when you’re stressed. Plus, it’s cheap, cheap, cheap. Four bowls of this delicious meal is less than $10. Does it get much more affordable?
Black Bean and Roasted Corn with Poached Eggs
This dish makes a great breakfast, lunch or dinner. To get even more bang for your buck, reserve the remaining bacon fat for cooking with at a later date.
5 bacon strips
1-15.25 ounce can no salt added, whole kernel corn, drained
Salt and pepper to taste
1-15 ounce can black beans, rinsed and drained
4 TBS crumbled feta
4 TBS chopped fresh herbs such as cilantro, flat leaf parsley or basil (optional)
8 poached eggs
Cook bacon in a medium fry pan. Transfer to a plate lined with a paper towel and set aside.
Strain bacon fat through a fine mesh strainer. Wipe pan clean. Spoon 1 TBS bacon fat back into pan and heat over medium-high heat. Add corn. Season with salt and pepper. Cook, turning occasionally, until kernels begin to brown (roughly 6 minutes).
Transfer to a medium size bowl. Chop bacon and add to bowl. Add black beans, feta and fresh herbs. Taste and adjust seasonings as needed.
Divide corn and bean mixture between four bowls. Top each bowl with two poached eggs. Serve immediately.