Corn Bean Mash

Name: Corn Bean Mash
Ingredients: 1 cup dried kidney beans, rinsed; 1/4 cup brown sugar; 2 tablespoons salt, divided; 1/2 teaspoon yellow mustard seeds; 1/2 teaspoon black peppercorns; 1/4 teaspoon ground ginger; 6 whole juniper berries; 4 whole allspice berries; 4 whole cloves; 1 bay leaf; 1 cinnamon stick, broken up; 1 onion, chopped and divided; 1 carrot, coarsely chopped; 1 celery stalk, coarsely chopped; 1 potato, diced; 3 tablespoons butter, divided; 3 garlic cloves, minced; 1 sweet pepper, diced; 1/2 cup chopped parsley; 12 eggs; 1 tablespoon chopped chives

21 ingredients

7 steps

Ingredients

1 cup dried kidney beans, rinsed
1/4 cup brown sugar
2 tablespoons salt, divided
1/2 teaspoon yellow mustard seeds
1/2 teaspoon black peppercorns
1/4 teaspoon ground ginger
6 whole juniper berries
4 whole allspice berries
4 whole cloves
1 bay leaf
1 cinnamon stick, broken up
1 onion, chopped and divided
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
1 potato, diced
3 tablespoons butter, divided
3 garlic cloves, minced
1 sweet pepper, diced
1/2 cup chopped parsley
12 eggs
1 tablespoon chopped chives

Directions

1

In a container with a tight fitting lid, add beans, brown sugar, 1 1/2 Tbsp salt, mustard seeds, peppercorns, ginger, a sachet of juniper berries, allspice berries and cloves, bay leaf and cinnamon stick. Cover with 1Q water and its lid, and refrigerate overnight.
2

The next day, drain the liquid and remove the cinnamon stick and sachet (leave the bay leaf). Add to a pot with 1/2 onion, carrot and celery, and then bring to a boil over medium heat. Turn the heat to low and cook until beans mash easily, up to 60 minutes. Drain beans, remove bay leaf and set aside.
3

Meanwhile, bring the potatoes to boil, starting with cold water, over medium heat. Cook 5-10 minutes until potatoes easily mash. Drain and set aside.
4

In a large skillet over medium heat, add 1 Tbsp butter. When melted, add remaining 1/2 onion, garlic and sweet pepper. Saute until softened, about 5 minutes.
5

Add beans, potatoes, parsley and remaining 1/2 Tbsp salt and mash the entire mixture with a potato masher. Turn the heat to medium-high and cook until the mash is browned, about 5-10 minutes. Flip and brown an additional 5 minutes.
6

Meanwhile in a second skillet, heat 1 Tbsp butter and fry up 6 eggs until desired doneness. Repeat with remaining butter and eggs.
7

To serve, divide the mash among bowls, top with 2 eggs each and a dusting of chives. Serve hot.