MEXICAN BEANS WITH ASPARAGUS ON TOAST

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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