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Oaxacan · Main
Huevo en Frijol
Thick golden omelettes torn into a pot of half-crushed black beans scented with epazote: the humblest, most filling Oaxacan supper, and a fine way to spend leftover beans.
- YieldServes 4 to 6
- Hands-on35 min
- Total41 min
- Difficulty
Ingredients
- 2 tbspvegetable oil, divided: 1 tbsp to flavour with the onion, the rest for the omelettes
- 25 gwhite onion, chopped (about 1/4 onion)
- 2 Lcooked black beans, with their cooking liquid, not drained (about 8 cups)
- 2 leavesfresh epazote
- 8eggs, beaten
- to tastesea salt
- 1lime, cut into wedges, to serveoptional
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