Corn Bean Mash
Ingredients
- 1 cup dried kidney beans, rinsed ⓘ
- 1/4 cup brown sugar ⓘ
- 2 tablespoons salt, divided
- 1/2 teaspoon yellow mustard seeds ⓘ
- 1/2 teaspoon black peppercorns ⓘ
- 1/4 teaspoon ground ginger
- 6 whole juniper berries ⓘ
- 4 whole allspice berries
- 4 whole cloves
- 1 bay leaf ⓘ
- 1 cinnamon stick, broken up ⓘ
- 1 onion, chopped and divided ⓘ
- 1 carrot, coarsely chopped ⓘ
- 1 celery stalk, coarsely chopped ⓘ
- 1 potato, diced ⓘ
- 3 tablespoons butter, divided ⓘ
- 3 garlic cloves, minced ⓘ
- 1 sweet pepper, diced ⓘ
- 1/2 cup chopped parsley ⓘ
- 12 eggs ⓘ
- 1 tablespoon chopped chives ⓘ
Instructions
- In a container with a tight fitting lid, add beans, brown sugar, 1 1/2 Tbsp salt, mustard seeds, peppercorns, ginger, a sachet of juniper berries, allspice berries and cloves, bay leaf and cinnamon stick. Cover with 1Q water and its lid, and refrigerate overnight.
- The next day, drain the liquid and remove the cinnamon stick and sachet (leave the bay leaf). Add to a pot with 1/2 onion, carrot and celery, and then bring to a boil over medium heat. Turn the heat to low and cook until beans mash easily, up to 60 minutes. Drain beans, remove bay leaf and set aside.
- Meanwhile, bring the potatoes to boil, starting with cold water, over medium heat. Cook 5-10 minutes until potatoes easily mash. Drain and set aside.
- In a large skillet over medium heat, add 1 Tbsp butter. When melted, add remaining 1/2 onion, garlic and sweet pepper. Saute until softened, about 5 minutes.
- Add beans, potatoes, parsley and remaining 1/2 Tbsp salt and mash the entire mixture with a potato masher. Turn the heat to medium-high and cook until the mash is browned, about 5-10 minutes. Flip and brown an additional 5 minutes.
- Meanwhile in a second skillet, heat 1 Tbsp butter and fry up 6 eggs until desired doneness. Repeat with remaining butter and eggs.
- To serve, divide the mash among bowls, top with 2 eggs each and a dusting of chives. Serve hot.
Nutrition & Diet Analysis (per serving)
1386
kcal
69% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).