Mexican butterbean hash recipe

Mexican Butterbean hash breakfast recipe

Serve this for breakfast with a slice of whole-grain, nutty bread. Delicious! And remember, just have 1 portion. Your portion size is the size of YOUR hand with fingers together. Anything outside this size needs to be salad, vegetables or fruit only.

Ingredients
400 g. tinned butter beans
2 tbsp. extra virgin olive oil
medium onion, finely sliced
cloves garlic, peeled and crushed
lean bacon rashers (cut all visible fat off)
tins chopped tomatoes
preserved jalapenos, chopped
eggs
dash Tabasco sauce (to taste)
Freshly ground black

Directions
  1. Pre-heat the oven 200 ̊C/400 ̊F/Gas mark 6.
  2. In a large non-stick frying pan, heat the olive oil over medium heat.
  3. Add the chopped onion and fry for 4-5 minutes.
  4. Next add the bacon, garlic, chopped tomatoes and butterbeans.
  5. Season with the black pepper, chopped jalapeños and Tabasco sauce.
  6. Stir together to combine and let simmer over a low heat for 10-15 minutes.
  7. Now transfer mixture to a shallow baking dish and pop in the pre-heated oven for 20 minutes, until bubbling.
  8. Take out of the oven and make 4 scooped holes in the mixture.
  9. Crack in the eggs and pop back in the oven for a final 6-7 minutes.

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