CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668c7b9f   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   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   
       
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