INGREDIENTS

INSTRUCTIONS

*    There should be about 1/2 cup of the shredded cheese.
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In a large saucepan, soak the beans overnight in the water.  (Or bring to
boiling, simmer for 2 minutes, cover and let stand for 1 hour.)  Do not
drain.  Add the 1/4 cup of onion, garlic, and the 1 tsp of salt.  Then cook
for another 2 hours or until very tender.  Combine the UNDRAINED tomatoes,
the 2 tbls of chopped onion, 1/2 tsp of salt and cayenne.  Set aside. Heat
the 2 tbls of vegetable oil in a large heavy skillet.  Add the beans with
the liquid, mash the beans in the skillet.  Cook, uncovered, over medium
heat 3 to 5 minutes or until very thick.  Cook peas according to the
directions on the package and drain.  Toss with the ham; cover and keep
warm.  Heat 1/4 inch of vegetable oil in a another heavy skillet. Fry
tortillas 20 to 40 seconds per side or until crisp and golden. Drain on
paper toweling.  Spread about 1/3 cup of the bean mixture on each tortilla
and keep them warm in a 300 degree F oven.  In the same oil fry the eggs
until they are set.  Season with the salt and pepper. Place an egg on the
top of each bean covered tortilla.  Sprinkle each with about 1/2 cup of the
ham mixture.  Spoon some of the tomato sauce on top and sprinkle with the
cheese.  Serve hot.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

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