Ingredients:
Optional cilantro-garlic paste (½ bunch cilantro, including stems, 2 cloves garlic, 2 tbsp. olive oil, salt), ½ cup cooked beans, hard-crusted bread, 1 clove garlic, halved, 1–2 eggs, butter (or ghee or olive oil), Sichuan chili crisp or other beloved chili oil
Method:
If your beans are canned, make the cilantro-garlic paste: Chop the cilantro and garlic, then pound to a paste with salt. Heat a small pot, add the oil, and cook the cilantro-garlic mixture over medium heat until it just begins to soften, about 2 min. In a small pot (the one with the cilantro-garlic paste if using), sprinkle the beans with a little water and warm them through. Toast the bread and rub with the cut side of the clove of garlic. In a small pan, fry the egg(s) in butter. When the beans are warm and the eggs cooked, spoon the beans over the toast, top with the egg, and dollop with chili crisp.
This is also good with sliced scallions on top. It is perhaps worth adding that beans are good in, on, or under any breadlike substance. Follow the procedure above, but spoon the beans over a tortilla, or in injera, or chapati or a dosa or a pita, and so on.
Excerpted from The Everlasting Meal Cookbook by Tamar Adler. Copyright © 2023 by Tamar Adler. Reprinted by permission of Scribner, an imprint of Simon & Schuster Inc.
