Disclosure- I am a Bob’s Red Mill friend and they sent me a care package in the fall that included these beans. Also, I work for Great Day Farms/CCF Brands but I purchased these eggs for myself and this recipe was developed and created for my blog. I love quality brands and only ever promote and work with brands I think have superior standards for their foods.
Quick and easy Beans and Rice!
A true southerner, having lived most of my life in some part of Arkansas, my cooking is definitely not a reflection of that (although occasionally there are hints of it). My mom never really did like to cook, but what she made was typically simple and healthy. We ate a lot of salads, grilled chicken, hamburgers, spaghetti, tacos… basic all-American food. We didn’t drink sweet tea, eat biscuits and gravy or have a special beans recipe handed down from mother to daughter like a lot of southerners around us did.
To be honest I didn’t cook a whole lot growing up or even after Ben and I got married. It’s not until Bear was inconclusively diagnosed with celiac’s disease that I had to step up to fix him healthy and gluten free meals that I found out I actually liked cooking. For the first time in my life, I was able to discover what I liked and started looking around me for inspiration. Most of my friends around me regularly made beans. They’d start the process the day before and about 24 hours later they’d have a large pot of simmering beans on their stove. Confession: I never really could tell a taste difference between beans from a can and beans from scratch… if anything, I preferred the beans from a can because they were seasoned better…
The other, and perhaps REAL, reason that I don’t make beans from scratch is the fact that about 95% of my cooking is done without any planning. Beans that require a lot of preparation, needing to soak overnight, don’t typically fall into that eclectic lifestyle. Until now! 
I found a bean that is ready in 2 hours and tastes amazing! Finally, a bean that fits into my lifestyle. And, having been recently inspired to try a version of this dish by the amazing Heather, who introduced me to beans and eggs, I set forth.
Originally I was going to try to embrace my southern heritage I grew up without with cornbread- but we are more of rice people around here so this ended up being beans and rice. To thine own self be true, and whatnot, right?
Anasazi Beans and Rice {with a fried egg}
- 1 package Bob’s Red Mill Anasazi Beans – Follow package directions. After they have sat the hour, add the following:
- 2 pieces of sliced, cooked bacon
- 1/2 sliced purple onions (cooked in the bacon grease before adding)
- 3 cloves garlic, minced (cooked in the bacon grease before adding)
- 6 cups broth
- salt and pepper
Bring to a boil and simmer for about 45 – 60 minutes until softened.
After about 30 minutes, start the rice. Cook according to package directions. We used white Jasmine rice but any type of rice is good!
When both the beans and rice are almost done cooked, set a skillet on medium low heat and put a little butter in the pan. When it’s melted, crack as many Great Day Farms eggs as people you are serving. The eggs are ready when the egg white is mostly cooked and the yolk is starting to harden. You can flip it for about 15 seconds to finish up the cooking.
There you go. A southern favorite served a little differently. Just like me.
