Willie's Cacao - Venezuelan Breakfast
The idea raises eyebrows, but everyone agrees it’s delicious.
Servings: 6
Ingredients
For the black beans
- 4 tbsp. olive oil
- 2 onions, diced
- 3 garlic cloves, finely chopped
- 2 red peppers, seeds removed, finely chopped
- 300 g soaked and briefly boiled black beans
- About 300 ml chicken stock
- 2-3 tbsp. Willie’s Cacao Sambirano Madagascar 100% Cocoa Mass grated
To serve
- Cacao, roasted pepper and chilli harissa see my recipe
- 12 eggs I always try to find duck eggs
- 12 slices brown bread
- 2 or 3 ripe avocados
- 4 tbsp. 100% cacao Suggestion, Colombian San Agustin
Instructions
- To prepare the beans, heat the olive oil in a large pan over a medium heat. Add the onions, garlic and peppers and fry until soft.
- Tip in the black beans and pour over enough chicken stock to cover. Simmer for 1 ½ - 2 hours or until soft. Stir in the cacao and season with salt and black pepper (it’s important, when cooking beans, to add salt only at the end).
- When you and your breakfast guests are ready to eat, heat a little chilli oil in a frying pan and fry the eggs.
- Toast the bread and, if necessary, reheat the beans. Halve the avocados, remove the stones, then peel and slice the flesh onto the hot toast.
- Serve the fried eggs on the avocado, grating a little cacao over the top, with a couple of spoonfuls of black beans, the harissa and several more slices of avocado on the side.
- Boil for 3-5 minutes, then drain again, and they are ready to cook with. About 125g dried beans makes the 300g you need. I always prepare more and keep them in the fridge for the next few days’ breakfasts.
Willie’s tip: if you use dried beans, as I always prefer to, soak them overnight, then drain them, cover with fresh water and bring to the boil.