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Black beans & rice with fried egg, avocado & pickled onions

Fried egg with rice and avocado on plate

Black beans & rice with fried egg, avocado & pickled onions

Name: Black beans & rice with fried egg, avocado & pickled onions
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 200g long grain rice; groundnut oil or flavourless oil, plus extra for frying; 350g tomatoes chopped; 3 garlic cloves peeled and grated; 6 spring onions chopped; 2 red chillies and 1 green chilli, halved, deseeded and chopped; ½ tsp dried oregano; 2 tsp ground cumin; 400g can black beans drained and rinsed; 4 eggs; 3 tbsp chopped coriander leaves; 2 limes juiced (or to taste - you might not need as much); pickled chillies (you can buy them in jars), sliced avocado and soured cream (optional), to serve

Diana Henry

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Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 5 out of 5.5 ratingsRate

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Turn a tin of black beans and some rice into a hearty brunch dish with a fried egg and creamy avocado. This simple veggie recipe is full of flavour

Freezable

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g long grain rice
groundnut oil

or flavourless oil, plus extra for frying
350g tomatoes

chopped
3 garlic cloves

peeled and grated
6 spring onions

chopped
2 red chillies

and 1 green chilli, halved, deseeded and chopped
½ tsp dried oregano
2 tsp ground cumin
400g can black beans

drained and rinsed
4 eggs
3 tbsp chopped coriander leaves
2 limes

juiced (or to taste - you might not need as much)
pickled chillies

(you can buy them in jars), sliced avocado and soured cream (optional), to serve

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Nutrition: per serving

kcal474

low
fat21g
saturates4g
carbs51g
sugars3g
fibre7g
protein17g
salt0.6g

Method

step 1

Put the rice in a saucepan with some salt and cover with about 5cm water. Bring to the boil and keep boiling until the water has disappeared and the surface of the rice looks ‘pitted’, as if there are little holes all over it. Immediately turn the heat down to the lowest setting and cover the pan with a lid. Leave to cook for 15 mins. By this time, the rice should be tender.
step 2

In a large frying pan, heat 1 tbsp oil and cook the tomatoes over a medium heat for about 7 mins. Add the garlic, spring onions, chillies, oregano and cumin, season and cook for another 2 mins. Tip in the drained beans, stir them round and taste for seasoning.
step 3

Add the rice to the pan with the tomatoes, beans and some seasoning. Heat through, then cover. Quickly heat 2 tbsp oil in a frying pan and fry the eggs. Season.
step 4

Stir the coriander into the rice and bean mixture and squeeze over the lime juice. Serve the rice and beans with a fried egg on top alongside some pickled chillies, slices of avocado and a good dollop of soured cream, if you like.

Recipe from Good Food magazine, February 2019

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A star rating of 5 out of 5.5 ratings

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