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Richard McKeown
Huevos rancheros with kale and pumpkin
Mexican dish of black beans, tomato and egg with kale, pumpkin and mushrooms.
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Ingredients
Directions
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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.
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Put the lid on the pan and let it simmer on low heat for 15 minutes. Stir occasionally.
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In the meantime, heat a frying pan without oil or butter and fry the bacon strips for 5 min. On medium heat.
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Meanwhile cut the mushrooms in quarters and the garlic fine. Add the mushrooms to the bacon and cook for another 5 minutes.
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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.
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Heat the rest of the oil in another frying pan and fry the eggs.
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Spread the bean stew, mushrooms with bacon, kale and eggs over deep plates.
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Nutrition
585Calories
Sodium0% DV1.240mg
Fat48% DV31g
Protein66% DV33g
Carbs11% DV34g
Fiber76% DV19g
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