Pioneer Woman at Heart

One Flourishing, Frugal and Fun Family!

One family learning to live off the land, cut back on expenses, and to live a simpler and a more self-sufficient lifestyle.

Adopted Motto

"Eat it up,
Wear it out,
Make it do,
Or go without."
~A Pioneer Sampler, by Barbara Greenwood~

Showing posts with label Black Beans. Show all posts
Showing posts with label Black Beans. Show all posts

Wednesday, March 27, 2024

Sweet Potato Breakfast "Bowl"


Today I am sharing how I made these delicious breakfast "bowls" by starting with sweet potatoes.

The first time I made these, I used organic hannah sweet potatoes, and this second time I used locally grown sweet potatoes (which both were very good).

Prepare fresh spinach, by cleaning it, and then slicing it.  Set aside.  I used two bundles of fresh spinach.  Set aside


Prepare homemade cilantro-lime sauce.

In a food processer, mix 2 full cups of cleaned organic (or home grown) cilantro and:

-1/2 cup organic plain Greek yogurt (I have yet to use homemade for this), plus more to thicken to your taste

-juice from one lime (not the bottled kind)

-1 small can of organic salsa verde (or homemade), or about 14 Tbsp.  (cut the recipe in half to reduce the amount, but we really like the sauce on this breakfast dish)

-2 cloves of garlic, minced

-about 1/4 tsp salt and 1/4 tsp pepper

Process until smooth, and like I mentioned above, add extra yogurt to make your sauce as thick as you like. 

(I pack this separate to pack a breakfast to go)


Clean and dice some garden green onions (I also pack these separate for a breakfast to go).  Set aside.


1.  Wash, peel and dice enough sweet potatoes for your family.  I cut up about 3-4, depending on size.  Roast them in a stove top pan, using oil, salt and pepper and 1/2 tsp. of homemade garlic powder.  I have not used freshly minced yet, but will be trying that next time.  Set aside.  I use this as our first layer in the "bowls" I created.

2. Rinse and drain 1 can of organic black beans, and add that to a stove top pan, along with 1  1/2 cups organic frozen corn (I do not thaw mine).  I heated this up with some cumin (give it a taste test to your liking), until heated throughout.  Set aside (second layer of the breakfast).

3. Dice one onion, and add the same amount of diced bell peppers (I used frozen bell pepper from the garden).  Heat until both are cooked. I added salt and pepper.  Keep in the pan.  Add your prepared spinach, and cook down.  Set aside (third layer in this breakfast).

4. Cook two eggs.  Layer as I did, and top with homemade cilantro-lime sauce.  I prepared bacon the second time I made this and added a few slices to the top.  

To serve, layer ingredients and enjoy.  I prepare everything ahead of time, then I reheat each morning, layer and cook two eggs per breakfast.  Top the eggs with the sauce and diced green onions.  Add bacon if you want that too.  Delicious and healthy.

I know this all sounds like a lot of work, but it was very good and worth the work.  I got the idea from a dish that Bob Evans now has on their menu.  I have not tried their version, but I looked it up online and re-created it with my own ingredients here at the homestead (based on what they say is in their "bowl").

Sweet Potato Breakfast "Bowl"  © Mar 2024 by Kristina at Pioneer Woman at Heart

Wednesday, April 18, 2018

Black Bean Hummus Recipe

I'm so tired, I forgot my blogger password this morning.  In my sleep deprived state, I also forgot to share how I made the black bean hummus.  

First, I soaked a lb of dry organic black beans in water overnight.  I rinsed and drained, and cooked them.

I used 2 cups of the cooked beans for the following recipe, and put the remaining beans in the refrigerator for breakfast burritos, and other meals.  You can freeze the extra beans for another meal as well.

Thursday, April 12, 2018

Family ~ Black Bean Hummus

I'm sitting in my kitchen, sipping some herbal tea, trying to be very quiet.  Hubby will need his sleep today more than ever.  Especially these next couple of days.  He's trying to be strong, but having been a "brother" to his nephew from age 4-5, he had a very tight relationship.

I can't recall when his nephew wasn't there to help us in any predicament.  He never judged anyone that I know of, and was a very giving man and good father.  He held up the family for so many years, hosting get togethers at his house.


I'm hoping the aroma of two large pans of stuffed chick pea shells cooling, doesn't wake Hubby up.  Thankfully, I had some help from a daughter with these.  The macaroni salad is already in the refrigerator, iced tea and water are in the car, and a bag of more food is waiting to be delivered tomorrow morning.  It's to help with the meal after the funeral.

Sunday, January 21, 2018

My Best ~ Grand Pup ~ Peaches

I've never been one to eat oranges.  I'm not sure why, or maybe it was not introduced to me on a regular basis growing up?  Anyway, I am doing my best to be vigilant with all good foods this winter (on account of sickness on the rise too).  Clementines have made their way into my diet for the first time in a long time.  Regularly.  It's hard to find organic citrus this time of year too.  The store even cut back the size of bagged organic apples (so no canning applesauce yet).



I have also realized, with my scale not moving for weeks, that I am not getting enough protein (or I'm building muscle right now).  I've been adding more to my breakfast and lunch now.  Black beans mashed with onion (cooked in the crock pot all day), topped with home canned yellow squash relish has been my favorite to eat with eggs lately. 

Sunday, February 26, 2017

Shopping Day ~ Black Bean and Corn Salsa

Saturday was a big shopping day.  We hit four stores to restock dog food, salt for the softener tank, organic meats, and so forth.  We had to make one stop for a new printer too.  We had the trunk filled, our stomachs were empty and screaming for dinner.


Thankfully, before we left, I filled the crock pot.  It's my healthier version of Pasta e Fagoli.  I make this with whatever I have, and it always tastes good.  Some years I use tomato sauce and paste, with extra broth, but this time I used some tomato basil soup and paste.  The combination was delicious.  I just had to boil the penne noodles and add them when I got home.

Thursday, November 6, 2014

Breakfast ~ Herbal Journey ~ Jasper

We've been eating leftovers for a few days.  I cooked up a crock pot of organic black beans with onion, and those have been going fast too.  I really enjoy eating the beans with scrambled eggs, home canned zucchini salsa and a bit of cheese, all wrapped up in a whole wheat tortilla.  Youngest started doing this after school, and they really are delicious.

Tuesday, September 2, 2014

Corn Relish ~ Random Tidbits


Hubby promised to do one job yesterday, so I opted for canning something quicker than tomato sauce related.  I used most of the leftover corn (off the cob) and picked some green and red peppers - corn relish.



I've never canned corn relish before, but I think it will be versatile - omelets, fish, chicken, sausage, burgers.  

Friday, November 2, 2012

Mug Rug for the Football Fanatic ~ Black Bean and Sweet Potato Chili


The pattern is really for a place-mat, but I call it a mug/snack rug for a football fan.  I just finished one for a Christmas present for hubby.  These look pretty nice when they are finished.

The pattern can be found at