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mexican refried beans
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Total: 30 minutes

Servings: 4


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Peel and finely slice the garlic, deseed and finely slice the chilli and pick the coriander leaves and finely slice the stalks. Drain and finely chop the peppers. In a large frying pan, heat a splash of oil and fry the garlic, chilli and coriander stalks for 1 to 2 minutes, or until golden. Drain the beans, then add along with the peppers, then season to taste. Fry for 15 to 20 minutes on a low heat, stirring occasionally, until crispy. Poach the eggs. Finely chop the reserved coriander leaves, and cut the lime into wedges. Serve a spoonful of beans topped with a poached egg, chopped coriander leaves and a wedge of lime for squeezing over.