Smoky Spanish beans with eggs
Spain on a Fork · ♥ 1.2K likes · 27.3K views · 7 min video
Read about lima, butter and gigante beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole onion
- 4 cloves garlic
- 1 whole green bell pepper
Finely chop the onion, roughly chop the garlic, finely chop the green bell pepper.
- 1 jar butter beans
Drain the butter beans into a fine sieve and rinse under cold running water.
- 30 ml extra virgin olive oil
Add the chopped vegetables, mix to coat, and stir continuously 4 to 5 minutes until lightly sauteed.
- 1¼ g sweet smoked Spanish paprika
- 1 tsp hot smoked Spanish paprika
- ½ tsp ground cumin
Add both paprikas and the cumin and mix to coat the vegetables.
Paprikas and cumin
- 1 can diced tomatoes
- sea salt
- freshly cracked black pepper
Add the diced tomatoes and the drained beans, season with sea salt and black pepper, and mix gently.
- 60 ml extra virgin olive oil
- 4 whole eggs
Heat the olive oil in a separate fry pan over medium and crack each egg into its own bowl.
Slide the eggs into the hot oil and leave them 1 to 2 minutes until a light crusty texture forms underneath.
Spoon the hot olive oil over the eggs for a few seconds only, then remove; fry the remaining eggs the same way.
- fresh parsley
Plate the beans, top with a fried egg and sprinkle with chopped parsley.
Serving with a fried egg