CHILLI BEANS

(SERVES: 4)

Hunger pangs – and the cold – are a thing of the past with these hot chilli beans. INGREDIENTS:

Oil for frying 1 can tomato relish 3 garlic cloves, finely chopped 2 chillies, finely chopped (more for heat lovers) 2 cans red kidney beans (drained) 1 teaspoon fine cumin 1 teaspoon paprika Salt and pepper Bread Olive oil Eggs

HERE’S HOW:

Heat a bit of oil in a pan and cook the tomato relish, garlic and chilli for about two minutes. Add the beans as well as the cumin and paprika, and season with salt and pepper to taste. Let the mixture simmer over relatively high heat for about 20 minutes and stir often. It needs to be a bit dry. Remove from the heat, crush the beans with the back of a wooden spoon or fork (not too fine) and keep warm. Cut the bread into thick slices, spread with some olive oil, and toast over the coals until both sides are brown. Cook the eggs and serve spoonfuls of beans on toast with an egg on top.