Bean spreads - or more like cold “dal” spreads - make great additions to breakfast, or are wonderful just as a snack. They can be eaten with crackers, raw vegetables or bread. This spread can be eated cold or warm, top it with eggs, avocado or just by itself.
1 cup black beans
3-4 Tbsp olive oil
1 tsp cumin seeds
2 Tbsp Ginger purée
1 whole Serrano pepper, minced
2-3 Tbsp chopped mint leaves
2 Tbsp sesame seeds
Juice from one lemon
1 tsp salt
6 farm eggs
pinch of salt and chili powder
sesame seeds to sprinkle
6 slices of bread with oil or butter to spread
Herbs for topping
Soak the beans in 2 quarts of water for 2-3 hours. Drain. Add 2 more quarts of water and bring the beans to a boil. If any residue or scum rises to the surface, skim it off with a slotted spoon and discard. Cover the beans and cook until soft, approximately 1-1 1/2 hours.
Pulse the beans in a food processor until they are mostly puréed, but still slightly chunky. Transfer to a bowl.
In a small sautée pan, heat up the olive oil until just shy of smoking and pop the cumin seeds. Almost immediately add this to the black beans, along with the ginger purée, minced Serrano, mint leaves, sesame seeds, lemon juice and salt.
Spread olive oil or butter on both sides of the bread and toast them in the oven for 2-3 minutes. While the bread is toasting fry the eggs sunny side up, sprinkling them with a pinch of salt and chili powder.
Spread each piece of toast generously with the bean mixture and top with a fried egg. Sprinkle with sesame seeds and herbs, and serve immediately.
Notes and variations
Switch out black beans for red, navy or pinto beans. Navy beans make a particularly tasty spread.
Add avocado or chopped bacon to top instead of eggs.