Mexican Braised Beans with Soft Boiled Eggs

60 mins
Serves 4
  • 2 tbs. extra virgin olive oil
  • 1 onion, diced
  • 1 red capsicum, diced
  • 3 garlic cloves, chopped
  • 3 coriander sprigs, stalks and roots finely chopped, leaves roughly chopped
  • 1 tbs ground cumin
  • 1 tbs ground coriander
  • 1 tbs smoked paprika
  • 1/2 tsp ground cinnamon
  • 1 tsp dried oregano
  • 1 tbs tomato paste
  • 2 tbs honey or maple syrup
  • 1 chipotle chilli in adobo sauce, finely chopped, plus 1 tablespoons sauce
  • 2 x 400g can kidney beans, drained and washed well
  • 1/2 cup dried Puy lentils
  • 2 tomatoes, chopped
  • 150ml beer
  • 500ml vegetable stock
  • Salt and pepper
  • 4 soft boiled egg
  • 4 La Banderita street tacos
  • Add a tablespoon of oil into a sauté pan or pot, then add the onion, capsicum, garlic, coriander stalks and roots and season with salt.
  • Cook, stirring regularly, for 8–10 minutes until the vegetables are softened and lightly caramelised.
  • Add the spices and oregano and cook for a further 1 minute before adding the tomato paste, honey and chipotle and adobo sauce.
  • Stir in the beans and lentils followed by the beer.
  • Bring to the boil and reduce by a third. Add the stock and again bring to the boil.
  • Cover and reduce the heat and cook for 40-45minutes or until the lentils are tender and the sauce thick and rich.
  • Warm the tortillas in a dry pan over medium heat for 1 minute on each side. Keep warm in a tea towel.
  • Serve beans with eggs and extra coriander and tortillas on the side.

Make this With

Street Taco

Family Pack

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