Printer friendly version
-
Venezuelan breakfast
- Prep time:
- Cook time:
- Serves:
Chocolate enthusiast Willie Harcourt-Cooze cooks a flavour-packed South American breakfast with hints of cacao
Similar recipes
Tips and suggestions
Related Videos
Ingredients
For the black beans
- 4 tbsp Olive oil
- 2 Onions, finely chopped
- 3 cloves Garlic, finely chopped
- 2 red Peppers, seeds removed and finely chopped
- 125g dried black beans, soaked overnight
- 300ml approx chicken stock
- 2-3 tbsp grated cacao
To serve
Method
1. For the black beans: drain the soaked beans, place in a saucepan and cover with fresh water. Bring to the boil and simmer for 3-5 minutes, then drain.2. Heat the olive oil in a large frying pan over a medium heat and fry the onions, garlic and peppers for 3-4 minutes or until soft.
3. Tip in the black beans and enough stock to cover, then simmer for 1 hour 30 minutes to 2 hours, or until the beans are soft, topping up with more stock as necessary. Stir in the cacao and season with salt and freshly ground black pepper. Keep warm.
4. Shortly before serving, heat a little chilli oil in a frying pan and fry the eggs until cooked to your liking. Meanwhile, toast the bread.
5. Sit the fried eggs on the toast and sprinkle with cacao. Spoon the black beans alongside and serve with the sliced avocado and tomato.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
Hello, I'm Venezuelan and would like to clarify something to the show audience who saw this dish prepared on TV. Bread is not a traditional part of breakfast in Venezuela. The traditional breakfast staple is the "arepa". I understand that since corn flour is not easily found here in England it may have been omitted based on that, but it should be clarified and "honoured" because arepas are delicious :-)