Name: Omelets with Black Beans
Yield: Makes 4 servings
Ingredients: 2 tablespoons lard or olive oil; 2 garlic cloves, minced; 3 tablespoons minced fresh chiles (1 to 2), including seeds; 1 3/4 lb tomatoes, peeled (see cooks' note, below) and coarsely chopped (4 cups); 12 large eggs; 1 teaspoon salt; 4 tablespoons lard or olive oil; 1 1/3 cups coarsely mashed cooked black beans

Huevos Tirados

One of Gran Café de la Parroquia's specialties is this unique omelet, made with black beans and served inside out. Make the omelets one at a time and serve them immediately (they will dry out and lose their tenderness if you try to keep them warm in the oven). If you don't have time to prepare dried beans, canned will do just fine (see the cooks' notes for black beans, this page).

Active time: 45 min Start to finish: 2 3/4 hr (includes cooking dried beans)

Cooks' note:

• To peel fresh tomatoes, first cut an X in the end opposite the stem and immerse in boiling water 10 seconds. Transfer to a bowl of ice water and then peel.

Recipe notes

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