Breakfast of (Hungover) Champions

After writing the black bean nachos recipe a few months back, I've been coming back to that recipe to make slight changes so that I can eat black beans more often. Today, they made for an excellent spicy breakfast. To keep it simple, I always keep some fried black beans in one-person portions in my freezer. I added some squash leftovers from last night (recipe coming soon!) and sprinkled over some feta cheese - voila, a breakfast of (hungover) champions. (Incidentally, try a web search for breakfast of champions - I find you either see incredibly healthy wholegrains or something extremely fatty. For shame, internet!)

Prep
As with the nachos you need to boil the black beans in water with a few bay leaves, an onion, some garlic and salt; then, you fry the beans in a little olive oil with (fresh) shallots and garlic, and sprinkle over some fresh lime juice. In this case, I would advice you add a (few) chili(s) to the fry-up with the shallots and garlic to make the breakfast nice and spicy. Then, you freeze this in one-person batches.

The squash side I made by peeling a squash, chopping up its flesh in 1 inch cubes, adding 4 tablespoons of tomato puree, and frying this in olive oil. After a few minutes, I added two cups of water and some freshly ground pepper and sea salt. After letting this simmer for at least 45 minutes (or until the squash is soft enough to easily bite through), I added a few sprigs of fresh curly parsley.

Ingredients
1 portion of frozen fried black beans (about half a bowl)
1 portion of leftover squash (about half a bowl)
75 grams of feta cheese
A few sprigs of fresh curly parsley

Defrost the beans in a bowl in your microwave. Push to one side of the bowl, add the squash, and sprinkle over the cheese. Put in a full power microwave for another 2 minutes or until the food is piping hot. Sprinkle over some fresh curly parsley. Enjoy!