January 29, 2010


Sometimes the cupboard seems bare. Here's a recipe for making something out of almost nothing!

I have always loved displaying favorite objects inside of glass jars. For this section of my blog it seems only fitting that a Ball jar be used to nest ingredients. A little history on this particular Ball jar: it is my favored farmers' market display jar and last was home to a bunch of fennel fronds. Ball and Kerr jars made the scene around the 1900's and have become American as...you fill in the blank. Mostly mason jars as they really are, have been used for canning backyard fruit and veg. Here's a recipe straight from Portugal via my cousins who brought it back many years ago. It is a staple in our house and has many variations.

Portuguese Black Beans with Over Easy Farm Fresh Eggs
Serves 2
1/2 yellow or red onion, chopped and sauteed
1 red, yellow or orange bell pepper, chopped and sauteed
3 strips hickory smoked bacon (optional), chopped and sauteed with the onion
5 cloves garlic, chopped in large chunks
1 can Organic black beans, partially drained
 1/4 cup flavored vinegar (more or less to taste)
1 TB sugar
1/2 cup green or red salsa (optional)
4 or so leaves chopped lettuce
Following the saute of onions, bacon, pepper, and garlic add the black beans, vinegar, sugar, and salsa. Simmer until mixture is almost dry. Keep an eye on this simmer as the beans soak up the liquid quickly.
Fry eggs over easy. Serve beans in large bowls and top with eggs and lettuce.
These colorful eggs come from a gardener friend in Virginia City who raises chickens. While the eggs are a rainbow of color the yokes are always a deep yellow orange.

Chop the lettuce.
Other toppings: black olives, cheese, sun dried tomatoes. Serve with warm flour or corn tortillas.

Black beans and the works make for a hearty meal.

Have a great weekend!


  1. Oh yea, I like jars too. I could eat eggs about every meal.

  2. Thanks for sharing the recipe of Portuguese Black Beans with Over Easy Farm Fresh Eggs. Hope it tastes well.