250g of red kidney beans
4 cups of boiling water
1/4 cup of olive oil
2 red bell peppers, seeded and deveined
2 cloves of garlic
2 tomatoes, seeded and peeled
4 eggs
250g of red kidney beans
4 cups of boiling water
1/4 cup of olive oil
2 red bell peppers, seeded and deveined
2 cloves of garlic
2 tomatoes, seeded and peeled
4 eggs
Place the red kidney beans in a bowl and cover with boiling water
Let it sit for 30 minutes
Transfer the bean mixture to a pressure cooker with that water, close it, and take it to the heat
Cook for 45 minutes from the moment the cooker starts releasing steam
Remove from heat, reserve
In another pan, sauté in olive oil the garlic, tomatoes, and bell peppers, cut into strips
Cover and cook over low heat for 20 minutes
Add the beans and stir well
Remove from heat, place in a rectangular refractory dish
Make 4 indentations in the beans and crack an egg into each one
Put it in a preheated moderate oven (170°C) and bake until the eggs are cooked to your liking
Serves 4.
