MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Refried White Beans w/Chile-Fried Eggs
Categories: Beans, Vegetables, Chilies
Yield: 4 servings

MMMMM-----------------------REFRIED BEANS----------------------------
1/4 c Extra-virgin olive oil
1 md Yellow onion; fine chopped
Salt & pepper
30 oz (2 cans) white beans

MMMMM----------------------CHILE-FRIED EGGS---------------------------
3 tb Extra-virgin olive oil
4 lg Eggs
lg Pinch of red-pepper flakes
Salt
Sherry or red or white wine
- vinegar, or lemon juice

To make the refried beans: In a large (12-inch) nonstick
or cast-iron skillet, or a large pot (you’ll need a
large skillet for the eggs, so use a pot here if you
only have one skillet), heat the oil over medium-high.
Add the onion, season with salt and pepper and cook,
stirring occasionally, until softened and browned in
spots, 5 to 7 minutes. Add the beans and their liquid,
and simmer, stirring occasionally, until the liquid has
thickened and resembles gravy, 3 to 5 minutes.

Turn off the heat. Use a potato masher (or the back of a
wooden spoon, if using a nonstick skillet) to mash the
beans until only a few whole beans remain. Stir to
combine. The beans will thicken as they sit, so if
they’re already thick, add water to thin. Season to
taste with salt and pepper. Cover to keep warm while you
fry the eggs.

To make the fried eggs: In a large (12-inch) nonstick
skillet, heat the olive oil over medium-high until it
ripples like the ocean, 2 to 3 minutes. Crack the eggs
into the pan. (To minimize splatters and spreading, open
the shell near the oil, not from high up, and slowly let
the egg pour out of the shell.) Leave the eggs untouched
until the edges are golden brown, 2 to 3 minutes.

Turn off the heat. Sprinkle the eggs with red-pepper
flakes. Gently tilt the pan toward you, spoon up some of
the oil to baste the whites and edges of the yolk until
the whites are set, about 1 minute. (Avoid the yolk, so
that it stays runny).

Divide the beans among plates or bowls, then top each
with an egg. Season the eggs with salt, then add a few
drops of vinegar onto each egg.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... Travel is broadening - except to the bank balance.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)