This post was sponsored by Bush’s Beans. All opinions are my own.
I’m trying to eat a lot cleaner and prepare more food at home. You have probably seen/heard me talking about that. After three babies, I am ready to be at my healthiest. This means cutting back on convenience eating a LOT. Therefore, I have been scouring the internet and my brain for yummy, easy, inexpensive, low maintenance dishes that I can make for the whole family. One thing that makes a meal much less expensive is if it’s meatless! My husband rolled his eyes somewhere after I typed that last sentence, I just know it.
Honestly, though. You can easily make a hearty, filling and tasty meal without meat. I have found such a meal and I am excited to share it with you today! I did a sweet recipe using Bush’s Beans a couple of months ago, and now I have a savory recipe to share using the same black beans. It’s a hash, which is one of my favorite things to throw together, because it’s essentially just whatever you have in the kitchen. You can make it work with so much! Bush’s Beans are a great staple to keep in the pantry as an addition to any meal. You can find them at Walmart!
I love to make this hash with black beans as the main protein because 1- I love black beans, and 2- it makes it that much more filling. Here’s how to make it happen.
- 1 15 oz can Bush’s Black Beans (drained and rinsed)
- 1 large sweet potato
- 1 zucchini
- 1 summer squash
- 1 small bag of frozen sweet corn
- 1 T smoked paprika
- 1 T cumin
- 1 T garlic salt
- 1 T black pepper
- 1/3 cup olive oil
- 6 eggs
- Preheat oven to 425
- Cut potato, zucchini, and squash into 1/2 inch cubes.
- Combine all ingredients in large mixing bowl and toss until evenly covered in oil/spices.
- Pour ingredients into large baking dish (I used a 9×13 Pyrex).
- Bake for 40 minutes, stirring halfway through.
- Crack each egg over the hash, not breaking the yolk.
- Return dish to oven for 8-10 minutes for the eggs to set.