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Mexican refried beans
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Total Time:
30 minutes
30 minutes
Ingredients:
- 2 cloves of garlic
- 1 fresh red chilli
- 1 bunch of fresh coriander
- 1 small jar of roasted peppers
- olive oil
- 3 x 400 g tins of beans such as cannellini, kidney
- 4 large free-range eggs
- 1 lime
Instructions:
- Peel and finely slice the garlic, deseed and finely slice the chilli, and pick and finely slice the coriander leaves and stalks. Drain and finely chop the peppers. In a large frying pan, heat oil and fry the garlic, chilli, and coriander stalks until golden, about 1-2 minutes. Add drained beans and peppers, then season to taste. Fry on low heat for 15-20 minutes until crispy, stirring occasionally. Poach the eggs. Chop the reserved coriander leaves and lime into wedges. Serve beans topped with a poached egg, coriander leaves, and lime wedge.
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