• Smoky Mexican black bean bowl (Chris Middleton)Source: Chris Middleton

These hot, smoky beans are the ultimate in hearty and warming breakfasts, especially when paired with creamy scrambled eggs and the spicy, moreish green rice.






Skill level

Average: 4.5 (2 votes)


  • 1 tbsp olive oil
  • 1 leek, pale section finely sliced
  • 1 tbsp tomato paste (concentrated purée) 
  • 2 tsp smoked hot paprika
  • 1 garlic clove, crushed 
  • 200 g (7 oz) tinned diced tomatoes
  • 400 g (14 oz) tin black beans, drained and rinsed
  • 20 g (¾ oz) butter
  • 4 large free-range eggs 

Green rice 

  • 500 ml (17 oz/2 cups) vegetable or chicken stock 
  • 1 tbsp pickled jalapeño slices 
  • 25 g (1 oz/½ cup) chopped coriander (cilantro) stems and leaves 
  • 2 tsp olive oil
  • 150 g (5½ oz/3⁄4 cup) brown wholegrain basmati rice 
  • 2 cloves garlic, crushed 


To serve 

  • coriander (cilantro), leaves shredded 
  • spring onion 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the green rice, warm the stock and jalapeños in a small saucepan over low heat for 5 minutes. Stir in the coriander, set aside to cool slightly, then, using a hand-held blender, purée the stock mixture until smooth. Strain into a jug, using a spatula to press some of the green pulp through the strainer. Discard the remaining pulp. Heat the oil in a medium-sized heavy-based saucepan over medium heat and cook the rice and garlic, stirring for 1 minute or until fragrant. Add 330 ml (11 oz/1⅓ cups) of the jalapeño stock, bring to the boil, reduce the heat to low and then cook, covered for 25–30 minutes or until the stock has been absorbed and the rice is tender. Remove from the heat and stand for 10 minutes, covered. 

Meanwhile, heat the oil in a large non-stick frying pan over medium–low heat. Add the leek and cook, stirring occasionally, for 8–10 minutes until tender. Add the tomato paste, paprika and garlic, increase the heat to medium and cook, stirring, for about 1 minute
or until fragrant. Stir in the tinned tomato, beans and ½ cup (125 ml) water, bring to the boil, reduce the heat and simmer for 10–15 minutes or until thickened. Remove from the heat and cover to keep warm. 

While the rice is resting, heat the butter in a large heavy-based frying pan over medium heat. Whisk the eggs in a bowl with 60 ml (2 oz/¼ cup) water and a pinch of salt, making sure the salt has a chance to dissolve. When the butter is foaming, add the egg mixture to the pan. Gently move the egg around the pan with a spatula until scrambled to your liking. When the egg is almost set, remove from the heat. 

Serve the rice into bowls and top with the smoky beans and scrambled egg. Finish with coriander and spring onion. 


This recipe is from Breakfast Bowls (Smith Street Books). Photography by Chris Middleton.