Huevos rancheros with kale and pumpkin

Name: huevos rancheros with kale and pumpkin
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 800 g black beans; 400 g chilled pumpkin pieces; 850 ml datterrini dadelto,; 1,5 el chipotle pepper in adoboose in pot; 200 g low fat smoked bacon strips; 400 g Chestnut mushroom; 2 toe garlic; 2 el traditional olive oil; 300 g fresh kale; 4 medium sized egg

Mexican dish of black beans, tomato and egg with kale, pumpkin and mushrooms.

Ingredients

Directions

Put the beans in a colander and rinse under cold running water. Put with the pumpkin, to and chipotlepeper in a pan and bring to the boil.
Put the lid on the pan and let it simmer on low heat for 15 minutes. Stir occasionally.
In the meantime, heat a frying pan without oil or butter and fry the bacon strips for 5 min. On medium heat.
Meanwhile cut the mushrooms in quarters and the garlic fine. Add the mushrooms to the bacon and cook for another 5 minutes.
In the meantime, heat the oil in a frying pan and fry the garlic with the kale, pepper and salt if necessary, stirring for 5 minutes on medium heat.
Heat the rest of the oil in another frying pan and fry the eggs.
Spread the bean stew, mushrooms with bacon, kale and eggs over deep plates.