NUTRITION

SERVINGS

INGREDIENTS

1 cup Cooked pinto beans

1 slice Uncured bacon

1 large Egg

0.5 cup Egg whites

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh spinach

1 tsp Apple cider vinegar

PREPARATION

• 1

  Place the uncured bacon in a cold skillet and turn the heat to medium, cooking until the fat renders and the bacon becomes crispy.

• 2

  Remove the bacon from the skillet and chop into small pieces, reserving one teaspoon of the rendered fat in the pan.

• 3

  Sauté the diced yellow onion and minced garlic in the reserved bacon fat until they are soft and fragrant.

• 4

  Add the cooked pinto beans, smoked paprika, sea salt, black pepper, and apple cider vinegar to the skillet.

• 5

  Simmer the bean mixture for 5 minutes over medium-low heat, lightly mashing a small portion of the beans with a fork to create a thicker texture.

• 6

  Stir in the fresh spinach until it is just wilted, then fold the chopped bacon back into the bean mixture.

• 7

  In a separate non-stick skillet, whisk the whole egg and egg whites together and scramble over medium-low heat until fluffy and set.

• 8

  Divide the braised pinto beans into a bowl and top with the scrambled eggs to serve.