1 1/2 cups of beans, washed and drained
6 cups of water
1 cup of chicken broth
1 cup of crushed tomato passed through a sieve
1 chopped onion
1 minced garlic
1/4 cup of melted butter or margarine
salt and pepper to taste
4 eggs
1 1/2 cups of beans, washed and drained
6 cups of water
1 cup of chicken broth
1 cup of crushed tomato passed through a sieve
1 chopped onion
1 minced garlic
1/4 cup of melted butter or margarine
salt and pepper to taste
4 eggs
Cover the beans with water, bring to a boil, and simmer for 2 minutes
Cover the pan and let it rest for 1 hour
Cook the beans until they are tender, adding more liquid if necessary
Drain the beans and place them in a baking dish or pyrex with capacity for 2 liters
Mix the remaining ingredients and add to the beans, cover, and bake in a moderate oven for 1 hour
Remove the lid, break the 4 eggs over the beans, and bake for an additional 30 minutes
Serve hot
