14 oz (400 g) dried red kidney or pinto beans
1 small onion, peeled and finely chopped
10 oz (300 g) tinned tomatoes, drained and chopped
1-2 fresh or dried red chilli peppers, finely chopped
1 small garlic clove, peeled and finely chopped
scant 1 oz (20 g) butter
2 tbsp olive oil
salt and pepper
1 small onion, peeled and finely chopped
10 oz (300 g) tinned tomatoes, drained and chopped
1-2 fresh or dried red chilli peppers, finely chopped
1 small garlic clove, peeled and finely chopped
scant 1 oz (20 g) butter
2 tbsp olive oil
salt and pepper
For the eggs:
1 medium-sized onion, peeled and finely chopped
1/2 - 1 fresh green chilli pepper, finely chopped
10 oz (300 g) tinned tomatoes, drained and chopped
4 eggs
2 tbsp olive oil
salt and pepper
1/2 - 1 fresh green chilli pepper, finely chopped
10 oz (300 g) tinned tomatoes, drained and chopped
4 eggs
2 tbsp olive oil
salt and pepper
Serve with:
1 ripe avocado, peeled and sliced
tortilla chips
tortilla chips
method
1. Rinse the beans thoroughly in a sieve under running cold water and place in a large, heavy-bottomed flameproof casserole dish with 2 3/4 pints (1 1/2 litres) water, half the chopped onion, 4 tbsp of the chopped tomatoes and the chilli pepper; bring to the boil. Skim off any scum that rises to the surface; reduce the heat to low, cover, leaving a gap for the steam to escape and simmer for 2 1/2 hours or until the beans are very tender, stirring now and then. Season with salt and pepper.
2. Sweat the remaining chopped onion with the garlic in the butter and olive oil for 10 minutes over a very low heat, then add the remaining chopped tomato and a pinch of salt, increase the heat to high and cook, uncovered, for 3 minutes.
3. Add about 8 oz (225 g) of the cooked beans and crush them coarsely with a fork or the back of a wooden spoon. Stir well, add another, similar quantity of cooked beans and crush these. Continue doing this until all the beans have been added. Stir while cooking for a few minutes, to thicken the mixture. Cover and keep warm.
4. Cook the eggs: sweat the onion until tender but not at all coloured with the chilli pepper in a wide nonstick frying pan with 2 tbsp oil. Add 10 oz (300 g) chopped tomatoes and a little salt and pepper to taste. Boil, uncovered, over a fairly high heat for 2 - 3 minutes, stirring to reduce and thicken. Make 4 hollows or spaces with the back of a wooden spoon and break the eggs into them; season the eggs with salt and pepper, turn down the heat, cover and cook gently for 2 - 3 minutes.
2. Sweat the remaining chopped onion with the garlic in the butter and olive oil for 10 minutes over a very low heat, then add the remaining chopped tomato and a pinch of salt, increase the heat to high and cook, uncovered, for 3 minutes.
3. Add about 8 oz (225 g) of the cooked beans and crush them coarsely with a fork or the back of a wooden spoon. Stir well, add another, similar quantity of cooked beans and crush these. Continue doing this until all the beans have been added. Stir while cooking for a few minutes, to thicken the mixture. Cover and keep warm.
4. Cook the eggs: sweat the onion until tender but not at all coloured with the chilli pepper in a wide nonstick frying pan with 2 tbsp oil. Add 10 oz (300 g) chopped tomatoes and a little salt and pepper to taste. Boil, uncovered, over a fairly high heat for 2 - 3 minutes, stirring to reduce and thicken. Make 4 hollows or spaces with the back of a wooden spoon and break the eggs into them; season the eggs with salt and pepper, turn down the heat, cover and cook gently for 2 - 3 minutes.
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
