Yesterday we woke to a mist hanging low among the trees and houses, and when it lifted autumn had come. Our breath rose in puffs around us as I walked the kids to school, and later in the sunshine the highest branches glowed amber and gold as if newly gilded from above.
You need some warmth in your belly on days like these, and this bean bowl is a fortifying way to start the day. It’s inspired by the menu at the Beachcomber Cafe in Trinidad, CA—a wintry place most days of the year, so they know warm-you-up food.
For a real indulgence, start with a homemade pot of beans. I know I’ve already sung the praises of the ojo de cabra beans pictured below (from Rancho Gordo), but white beans or black beans make a fine substitute. With black beans, of course, you can go the cilantro and salsa route; with white beans I love parsley and tomato jam. The only essential ingredients are beans, a soft-cooked egg, and a cold day.
Breakfast Bean Bowl: Warm homemade beans with some of their cooking liquid (or canned beans, rinsed). Top with a poached egg, grated or crumbled cheese, parsley or cilantro, and tomato jam or salsa. You may find that you want a piece of toast for sopping up the last bites.