“Need a little time to wake up. Need a little time to rest your mind”
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In the age-old debate “Oasis vs Blur”, I come down firmly on “Who cares?” Both bands were amazing in their time, creating brilliant somewhat classic rock tunes. Both also released some fairly dreadful songs. Both had members the girls swooned for and the guys wanted to go drinking with. Yes, the Gallaghers were notorious for their arguing and discord, but I always felt Blur were the bigger “bad boys” as it were. In the end, I might give the edge to Oasis if only for their ability to craft epic rock songs that quickly became earwigs.
Often I have a song or band I want to use for a dish. Other times, I make the dish and go looking for a song or artist that will fit. It’s kind of like that chicken or egg thing except not really. In this case, the sandwich came first. I chose “Morning Glory” because this sandwich was pretty fricking glorious in the morning. Plus it fit the “need a little time to wake up” lyric. Maybe it’s a reach, but I’m standing by it.
I had a couple of leftover items from a test kitchen (black beans & a sub roll) and the craving for a breakfast sandwich. I love a great B.E.C. – which for non-New Yorkers is a Bacon Egg Cheese usually on a roll. As I rarely have bacon in the fridge, I decided to make the “B” mean black beans and get some smokiness by using chipotle chiles.
The eggs are frambled – a cross between fried & scrambled – because they are better that way. I used Colby Jack cheese because that’s what I wanted to use. You can make your own cheese choice. I know the recent trend is to put sriracha on BEC’s but I prefer it to use a sweet chili sauce. Its blend of sweet and heat works beautifully with eggs and cheese. perfect for a breakfast sandwich.
Frambled eggs, Not Really Refried Black Beans, sweet chili sauce, tomato & scallion on a sub roll
Makes 1 sandwich
3 eggs, frambled
3 tablespoons Not Really Refried Black Beans (see recipe below)
Colby Jack cheese (or your choice), shredded
Sweet Chili O’ Mine sauce
Scallion, sliced thin
Red pepper flakes
Salt & pepper
Split open the sub roll taking care not to cut all the way through. Spread the chili sauce on the inside of the roll. Then add the black beans – cheese – and the hot eggs. Top with tomatoes & scallion. Add extra hot sauce, pepper flakes, or salt & pepper if you wish. I usually do.
NOT REALLY REFRIED BEANS
1 tablespoon olive oil
1/2 cup onion diced fine
1 poblano pepper, diced fine
1 clove garlic, minced
1 chipotle chile, minced
1 teaspoon adobo sauce
1 15oz can black beans, not drained or rinsed (trust me)
Salt & pepper, to taste
Hot sauce, to taste
Heat oil in a skillet (or better yet cast iron pan). Add onions and poblano sauteing until tender-crisp – about 5 minutes. Add garlic, chipotle, and adobo sauce and stir. Cook 30 seconds.
Dump the can of black beans – along with the bean juice – into the pan and stir to combine. Simmer on medium-low heat – stirring occasionally to keep beans from sticking too much to the pan. Cook until beans get thick and tender – mashing some of the beans with the back of a spoon.
When done to your satisfaction, season with salt, pepper, and hot sauce.