Lately I've been somewhat addicted to eggy brunches. Fried potatoes topped with a poached egg, flecks of chorizo littering the plate and staining the potatoes often feature. Other times it will be a mildly spiced kedgeree with a fried egg, it's yolk spilling itself, coating rice grains.
A favourite is a spicy Mexican-style brunch. Spicy tomato sauce (which, I'll confess is more often than not a leftover pasta sauce tarted up with a bit of hot smoked paprika) softens toasted corn tortillas, while creamy smoky black beans tempered the palate. A zingy guacamole was, in hindsight, an element too far. Surprisingly, it was the black beans that stole the show so here they are.
390gr cooked black beans with the water (I used Sainsburys Organic tetrapak)
1 tsp chopped thyme
2 rashers of smoked streaky bacon
1 tsp chopped stalks of coriander
1 small white onion
3 cloves of garlic
1 chipotle chilli, or chipotle chilli flakes
1/2 tsp salt
Coriander and a wedge of lime, to garnish
In a saucepan with a little oil, add the bacon rashers, chopped finely. Fry until the fat is released and the meat takes on some colour. Dice the onion and mince the garlic and fry slowly until softened. Add the thyme and coriander stalks. Meanwhile, add the chipotle chilli flakes, or soften the chipotle chilli in hot water - if the latter, whizz in a processor and add to the pan. Add the beans with the water in the pack and then add the salt. Simmer for 40 minutes, adding more water if they're a little dry. Stir it often - it has the tendency to stick to the bottom of the pan very easily. Take off the heat and garnish with a little chopped coriander and a wedge of lime.
It freezes well in individual portions to whip out of the freezer for a quick brunch.