Ingredients
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2 tbsp vegetable oil
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1/2 cup diced onion
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1/4 cup green pepper, diced
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1/4 cup red bell pepper, diced
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2 cups cooked Chirilagua red beans
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1 cup of the broth in which the beans were cooked
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2 cups cooked rice
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2 or more ripe plantains for frying
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8 eggs
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4 tortillas
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1/2 cup Rio Grande fresh cheese, optional
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1/2 cup Rio Grande Olanchito cream, optional
Steps
1
In a large frying pan, heat oil on medium-high heat. Add onions and ¼ cup green peppers and sauté for a few minutes.
2
Add beans and sauté for a few additional minutes. Add the bean broth and, when it starts to boil, add rice and stir in to combine. Continue to cook until the mixture ("casamiento") has the desired texture.
3
Peel plantains, slice them in rounds and fry them in vegetable oil until golden.
4
Beat the eggs, season with salt and scramble them with the ¼ cup red bell pepper.
5
Warm tortillas in microwave, or for several minutes in oven at 350 degrees.
6
Serve the casamiento with the scrambled eggs, fried plantains, Rio Grande queso fresco, Olanchito cream, and tortillas.
