Breakfast Spicy Beans by Pavel Berky

INSTRUCTIONS

• 1
  Heat the ghee in a pan. Peel the shallot, chop it finely, and sauté until golden brown.
• 2
  Add the peeled and finely chopped garlic along with a piece of chili pepper. Stir constantly and sauté for a few more seconds, but be careful not to burn the garlic – it could become bitter.
• 3
  Chop the peeled tomatoes into smaller pieces and add them to the pan. Let them sauté for 2–3 minutes, stirring occasionally.
• 4
  Add the beans without the brine, tomato sauce, salt, and pepper. Mix, bring to a boil, and cook for about 1–2 minutes until the mixture thickens and the flavors meld.
• 5
  Serve the beans on crispy toasted bread. Crumble feta cheese on top and sprinkle with freshly chopped chives.

TIP

• 1
  If you want the beans to be even more flavorful, add smoked paprika or a pinch of cumin. Instead of feta, you can use goat cheese, grated cheddar, or pair the spicy beans nicely with cooling cottage cheese or sour cream. Fried or poached eggs also go well with the beans. If you like spicier dishes, add more chili or a few drops of hot sauce.