Breakfast Bowl with Grits
This is a random start, as it's the image I happened to select. Many recipes will be actual 'recipes', but the Breakfast Bowl is an assembled breakfast, and it can/will have as many incarnations as you have different tastes. Below is a recipe for the assemblage listed below, along with recipe guidelines for some of the elements, but I encourage you to follow your taste buds and try other combinations - I'll list a few of my own variations at the end.
Seasoned black beans
Bacon or sausage (broken into smaller pieces)
Chopped fresh tomatoes
Two eggs, over easy
These have been an acquired taste for me, and what I've learned is that in the south, many people have the way they like their grits, and that's the best way. If they're new to you, just follow the directions on the package for preparation - I used salted water when making them for breakfast, finishing them off with some almond milk and either margarine or a touch of olive oil. For dinners, I might cook them up in a stock or broth for additional seasoning.
Seasoned black beans:
I received a jar of dried black beans from a friend, so these were first soaked before preparation. You can certainly use canned black beans - I'd drain and rinse them first so the seasoning isn't muddied up by the canned sauce.
Appropriate to the quantity of beans you're seasoning, heat olive oil and saute the following:
chopped shallots or thinly sliced leeks
smashed & chopped garlic
When fragrant, season with salt & pepper, then add thinly sliced fennel bulb and continue to saute until just softened. Add the black beans and moisten with a little water or stock. Season with dried chiles & sage and taste for salt.
Thinly sliced and wilted kale or other hearty greens(add them to the black beans, or prepare the same way, omitting the beans)
Sweet potato hash