1 chipotle chilli in adobo sauce, finely chopped, plus 1 tablespoons sauce
2 x 400g can kidney beans, drained and washed well
1/2 cup dried Puy lentils
2 tomatoes, chopped
150ml beer
500ml vegetable stock
Salt and pepper
4 soft boiled egg
4 La Banderita Street Tacos
Method
Add a tablespoon of oil into a sauté pan or pot, then add the onion, capsicum, garlic, coriander stalks and roots and season with salt. Cook, stirring regularly, for 8–10 minutes until the vegetables are softened and lightly caramelised. Add the spices and oregano and cook for a further 1 minute before adding the tomato paste, honey and chipotle and adobo sauce. Stir in the beans and lentils followed by the beer. Bring to the boil and reduce by a third. Add the stock and again bring to the boil. Cover and reduce the heat and cook for 40-45minutes or until the lentils are tender and the sauce thick and rich.
Warm the tortillas in a dry pan over medium heat for 1 minute on each side. Keep warm in a tea towel.
Serve beans with eggs and extra coriander and tortillas on the side.
