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TID: MBSE-FIDO 1.1.0 (Linux-x86_64)
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.
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