Subj : 100 Easy Dinners - 100
To   : All
From : Dave Drum
Date : Mon Dec 09 2024 08:45 pm

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

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