Black Bean Power Breakfast

2 19 oz cans or 2 pint jars home canned black beans
2-3 cloves garlic, peeled and sliced thinly
5-6 dried tomatoes, sliced thinly (about ½ cup)
1 10½ oz can or 1 250 ml jar home canned beef stock
1 cup (approx.) frozen, chopped spinach
6 large eggs or 1 carton yolk-replaced egg

Rinse and drain the beans.

Sauté the sliced garlic and tomatoes for about 5 minutes, then add the beans.

Cook over medium-high heat for another 5 minutes or until the beans are heated through.

Add the beef stock, place the frozen spinach on top of the beans, bring to a boil, then cover and cook for another 10 minutes or until the spinach has thawed and most of the liquid has been absorbed by the beans.

Stir well to mix everything together and then divide equally between six 2-cup freezer containers.

Beat eggs until thick and lemon-coloured then pour into the now-empty bean pan.  Or, if using yolk-replaced egg, pour the entire contents of the carton into the bean pan.  Scramble eggs over medium-high heat and then divide equally among the six freezer containers along side the beans.

Allow to cool to room temperature, then cover and freeze for up to a week.

Note:  eggs will be rubbery when thawed and re-heated.

Makes 6 breakfasts