Rice with Black Beans, Collard Greens, Eggs, and Bacon (Man without a Apron)

Name: Rice with Black Beans, Collard Greens, Eggs, and Bacon
Yield: 4
Ingredients: 1 1/2 cups cooked black beans without salt or liquid; 1 cup cooked rice with salt and seasonings; 1 cup bacon cubes; 1 cup chopped onion; 1 tablespoon olive oil; 1 clove garlic mashed; 10 collard green leaves torn into pieces; 4 eggs; 1 tablet beef broth; Salt and black pepper to taste

1
1 1/2 cups cooked black beans without salt or liquid
2
1 cup cooked rice with salt and seasonings
3
1 cup bacon cubes
4
1 cup chopped onion
5
1 tablespoon olive oil
6
1 clove garlic mashed
7
10 collard green leaves torn into pieces
8
4 eggs
9
1 tablet beef broth
10
Salt and black pepper to taste

Ingredients

1
1 1/2 cups cooked black beans without salt or liquid
2
1 cup cooked rice with salt and seasonings
3
1 cup bacon cubes
4
1 cup chopped onion
5
1 tablespoon olive oil
6
1 clove garlic mashed
7
10 collard green leaves torn into pieces
8
4 eggs
9
1 tablet beef broth
10
Salt and black pepper to taste

Directions

1
In a large skillet over medium heat, fry the bacon until golden brown
2
Add the garlic and onion and sauté until golden brown
3
Add the beef broth tablet and stir well until dissolved
4
Pull the refried mixture to one corner of the pan and reduce heat
5
In the center of the pan, place the eggs, pierce the yolks with a fork, and fry until firm and slightly golden
6
Place the eggs on top of the refried mixture in one corner of the pan
7
In the center of the pan, add the olive oil, black pepper, salt, rice, and black beans
8
Sauté for five minutes, stirring slowly
9
Stir everything together, including the ingredients that were set aside in the corner, carefully so the grains don't break apart and the eggs remain in large pieces
10
Pull all the mixture to one corner again, and in the empty space, sauté the collard greens for five minutes without stopping
11
Stir everything together once more and serve.