Calentado (a Colombian Breakfast)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil or 1 tablespoon bacon drippings
• 1 medium onion, diced
• 2 green onions, minced (green portions reserved for garnish)
• 2 large tomatoes, diced
• salt & freshly ground black pepper
• 1 tablespoon vegetable oil
• 4 cups red kidney beans, cooked
• 4 cups rice, cooked
• 1 cup sofrito sauce (use hogao from above recipe)
• salt
• cilantro, chopped
• 1 lb lamb loin, sliced thin
• 4 chorizo sausages (or any sausage, like italian or breakfast)
• 4 morcilla sausage (blood sausage or use any other sausage you like)
• 8 eggs, scrambled
• 1 tablespoon butter

Recipe

• 1 prepare the hogao by heating 1 tablespoon vegetable oil or bacon drippings in a large skillet over medium heat.
• 2 cook onions until softened, about 5 minutes.
• 3 add tomatoes, season with salt and pepper, and cook until the tomatoes break down and are kind of mushy, about 15 minutes.
• 4 meanwhile, in a saucepan, heat vegetable oil over low heat, then add rice and beans, stirring often to prevent sticking.
• 5 once hogao is prepared, stir one cup into the rice and beans, season with salt to taste.
• 6 once heated through, stir in cilantro.
• 7 prick chorizo (or other sausage) with a fork in several places.
• 8 place chorizo in a skillet, half covered with water; cook, turning several times, until water boils out.
• 9 add morcilla (or other sausage) and brown all the sausages in the fat left in the pan from the chorizo.
• 10 while the sausages are cooking, scramble the eggs, and cook the lamb loin, separately, in butter.
• 11 serve with extra hogao (this recipe makes extra), chopped cilantro, lime wedges (delicious on the lamb loin); also arepas and queso fresco; and hot chocolate, to drink.