Steak and eggs with saucy beans from Bon Appétit Magazine, Dec 2018/Jan 2019: Holiday Special (page 36)

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Notes about this recipe

  • chefmichael on January 17, 2019

    This is FABULOUS! One of the best things we’ve made on a weeknight. Bought a small bag of Aleppo pepper just for the occasion and very glad I did because I’m addicted now. Had to use a combo of smoked paprika and hot paprika because I don’t have both in one concoction. Definitely I recommend a more rustic cut of steak like hangar or strip as I think this better suits the recipe. Also think 4 cloves of garlic is a bit much for one can of beans. I now have a new simple way to turn a can of beans into a magic base using just water and butter. Wonderful!

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