Hannah's Egg, Black Bean and Sweet Potato Deliciousness

Our friend Hannah Bick made this for us one morning in Honduras, and Maria said, "I have to write down how to make this!!" It is the ultimate hearty and healthy breakfast dish with an artistic kick: cinnamon. Enjoy!

Hannah's Egg, Black Bean and Sweet Potato Deliciousness (2 servings)

2 eggs

2 sweet potatoes, peeled and diced

1 cup cooked black beans- how to make from scratch included below :)

1 onion, diced

1 tsp cinnamon (or to taste)

1 avocado, sliced

pinch of salt and pepper

In a medium saucepan, saute onions in olive oil until translucent. Add sweet potatoes and a bit more olive oil and saute for a minute. Add a couple tablespoons of water to a lid, and pour the water on the sweet potatoes and close lid for a few minutes, stirring occasionally to make sure the potatoes don't burn.

In a small saucepan, fry the eggs. My favorite way is to wait until the bottom is all white, and then put a bit of water in the lid and put over the eggs. I like the yolks a little runny, but that is your preference!

While the eggs cook, check to see if the potatoes are softening. Add the black beans, cinnamon, salt, and pepper. Taste to see if more cinnamon is needed.

Put the sweet potato mix in a bowl, put an egg and some avocado on top, and voila! An amazing, healthy breakfast to start the day off right.

How to make black beans from scratch, Guatemala-style!

As most of you likely know, Michael and I have deep roots in the country of Guatemala. We met and fell in love there, and we have been back to our "home" twice since. We recently have come back from an 8-month stint. One thing we miss are the AMAZING black beans, always made from scratch. I can't say I've mastered them, but here's a way to start. It is time consuming, but not very labor-intensive. I encourage you to try it once and see the non-canned difference!

1/4 pound of beans

1 onion, chopped

3 cloves of garlic

salt to taste

vegetable broth (if desired)

Soak beans overnight in a big bowl of water. The next day, boil the beans in salted water with garlic and onion until soft, about an hour or a little longer. You can also add a bit of broth. Strain and they're ready!