Add the chopped onions to the pan with a pinch of salt and cook until the onions are translucent. Remove the onions.
The reserved fat goes back into the pan, add the cooked beans and a good pinch of salt. Fry the beans until blistery and brown on both sides in the bacon fat; add a knob or two of butter if it looks a bit dry. Bacon bits and onions go back into the pan, shake it a few times to mix well.
Voila, you are done. This amount should serve two hungry breakfasters in your house. Precisely why you both are so ravenous in the morning I shall leave to your imagination.
If you want to really top it off properly, fry two eggs over easy—so that the whites are set and the yolk are still runny—and top the pile of beans and bacon with these eggs. Cut the eggs right in through the middle of the yolk so the gooey yolk ooze over the beans. Yum.
You can also fry the eggs like they do in Thailand—or in Spain—that’s to say in a pan with lots of very hot oil. Crack the eggs in, one at a time. The eggs should cook very quicking, the edges of the whites blistering and brown and the yolks barely cooked at all. Fish them out from the oil and put them over the pile o’ beans. Even more yum.
Photo courtesey of Chez Pim
