MEXICAN BEANS WITH ASPARAGUS ON TOAST
PREP TIME: 15 minutes
COOK TIME: 30 minutes
SERVES: 2
INGREDIENTS
1 brown onion, diced
2 garlic cloves, finely sliced
1 tablespoon olive oil
3 roma tomatoes, seeded and diced
300 g Old El Paso Black Beans Sweet Chili
Handful of parsley, chopped
2 thick slices sourdough bread
1 tablespoon olive oil
1 egg
4 asparagus spears
Squeeze of lemon juice
Salt and pepper to serve
METHOD
Step 1
Sauté the onion, garlic and tomatoes until cooked
Add the sweet chili black beans and stir over low heat until the beans are warmed through
Turn the heat off
Add the parsley and stir through
Step 2
Drizzle both sides of the sourdough slices with olive oil
Cook on a griddle pan until the bread is toasted on both sides
Step 3
Finely slice the asparagus stalks diagonally, keeping the asparagus tips whole
Step 4
Break an egg into the frypan, cover with a lid and cook until the egg is set and yolk still runny
Step 5
Place your toasted sourdough on a serving plate and cover with piles of warm, sweet chili black beans
Slide your cooked egg on top
Add the sliced asparagus and tips on the side
Squeeze a little lemon juice over the asparagus
Season the dish with salt and black pepper to serve