Kidney Beans with eggs and coriander
Serve with Corn bread or tortillas
Servings: 4 people
Equipment
- Deep large frying pan, small saucepan
Ingredients
- 15 ml Cold-pressed Olive Oil Extra Virgin
- 1 large Onion - Red finely chopped
- 2 cloves Garlic finely chopped
- 1 large Capsicums - Red finely chopped
- 15 grams Mexican Chilli powder
- 5 grams Smoked Paprika
- 2 400g cans Beans - Red Kidney rinsed and drained
- 1 can Tomatoes
- 125 ml Water
- 30 grams Sugar - Raw
- 15 ml Worcestershire sauce
- 4 Eggs
- 125 grams Loosely packed fresh coriander sprigs
Instructions
- Heat the oil in a deep large frypan over medium heat.
- Cook onion, garlic and capsicum, stirring, for 5 minutes, or until onion softens.
- Add chilli powder and paprika, stirring for a minute or until mixture is fragrant.
- Add the beans, tomatoes, water, sugar and sauce, brining it to the boil.
- Reduce heat, and simmer uncovered for 10 minutes or until the sauce thickens.
- Season to taste.
- While the beans are cooking, place the eggs in a small saucepan covering with cold water.
- Bring to the boil, simmer for about 3 minutes.
- Drain and run under cold water until cool enough to handle. Shell eggs.
- Tear the eggs into pieces and serve over the bean mixture with the coriander.
- Enjoy
