Spiced Mushrooms and Blackeye beans

Mexican Style Mushrooms and Black-eye Beans

Serves 4

1 by 240g tin of black eye beans

200g mixed mushrooms of choice

1tbsp oil

1tsp dried chilli peppers

1tsp epazote or dried oregano

1tsp onion salt

1tsp cumin seed

1tsp paprika

2tbsp tomato relish or chutney of choice

1 tomatoes deseeded and chopped

1tbsp fresh coriander chopped

½ lime

4 Poached eggs to serve

Heat the oil

Add all the spices and swirl around until they release their aromas

Tip in the mushrooms and mix well and cook on a medium heat until they start to soften and take on the flavour of the spice mix

Drain the blackeye beans, add to the pan, add the chutney mix and season well and cook for about 10 minutes until everything is incorporated, hot and full of flavour

Serve with the chopped tomato, a sprinkle of coriander, a squeeze of lime and 1 poached egg per person.