MEAT FREE MONDAY | South of the Border Bean Brunch5.11.12
|Taken by Emma J.|
I had Emma J. over for Brunch, as we had a lot of work to do one fine English Sunday. I'm not a breakfast eater, and I know that most of you advocates for "the most important meal of the day" might scold me for such bad dietary habits, but it's just not "my thing." Instead, I'm a brunch kinda gal. I like the laissez-faire nature of the meal, and it's reference to a carefree approach to the day. Also, who wants to be woken up early on a Sunday?
For this brunch, I was craving a little bit of black beans--think of it as an ode to my South American yearnings--so had soaked these overnight, just in time for the brunch. I also had a few remained eggs that I get from my partner's parents house, where two young boys deliver us their fresh eggs from their chickens every Sunday. As a result, this dish came to being. I have no name for it, but what follows is the recipe for those of you who wish to throw your own Bean Brunch.
[Recipe is for two people]
1/2 Red Pepper
1/2 Green Pepper
1/2 Yellow Pepper
Chopped Red Onions
1 tbsp of Olive Oil
1/2 tsp Cumin
Salt & Pepper to taste
For Black Beans
1 tbsp Cumin
2 cloves garlic
1/2 white onion Chopped
1 can of Black Beans [I uses 1/2 cup of dried beans, which I soaked overnight & boiled before preparing]
1/2 Cup of water or vegetable stock
Salt to taste
Start with cooked black beans, by sauteing onions and garlic in olive oil, then adding cumin just before you add the beans. Emma H. and I like to add our spices to the oil, as it removes the bitterness. Then add drained cooked black beans to the mixture along with some chilli flakes, and simmer in water or stock. [I, sometimes, add tomato puree or fresh chopped tomatoes to this dish at this stage. If so, add 1 tsp of sugar to break down the acidity of the tomatoes]. Let this simmer for 20-30mins, adding salt and additional heat to taste.
About 10 minutes before you take the beans off the stove, heat oil and add cumin, add peppers and onions. Add salt and pepper to taste. Remove from pan and put into a bowl. In the same pan (save water) or a clean pan, if you must, add a little bit of oil just to lightly cover the pan. Once the oil has heated up add eggs and cook to your taste. Season eggs with salt and pepper.
Serve with soft corn tortillas and a refreshing Latin inspired brunch cocktail.