Entree: Belize – Fry Jacks with Eggs and Beans (Crispy fried dough pockets served with fried eggs and seasoned stewed beans)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 50 min

Cook 20 min

Additional 30 min

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- Dough:
  - 3 cups (360 g) all-purpose flour
  - 1 tbsp (14 g) baking powder
  - 1 tsp (6 g) salt
  - 1 tsp (4 g) sugar (optional)
  - 1 tbsp (15 ml) vegetable oil (plus more for kneading)
  - 1 cup (240 ml) warm water (adjust as needed)
- Frying:
  - 4 cups (960 ml) vegetable oil for deep frying (or enough for shallow deep-frying)
- Beans:
  - 2 cups (480 g) cooked red kidney beans or canned red kidney beans, drained
  - 1 tbsp (15 ml) vegetable oil
  - 1 small onion, finely chopped (about 3 oz (85 g))
  - 1 clove garlic, minced
  - 1/2 tsp (1 g) ground cumin
  - 1/4 tsp (1 g) salt, or to taste
  - 1/4 cup (60 ml) water or bean liquid to loosen
- Eggs:
  - 4 large eggs, approx. 1 3/4 oz (50 g) each (7 oz (200 g) total)
  - 1 tbsp (15 ml) butter or oil for frying eggs
- Garnish/serve:
  - 1 medium tomato, sliced (about 5 oz (140 g))
  - 2 tbsp (8 g) chopped cilantro or green onion
  - Hot sauce or Belizean hot pepper sauce, to taste

Show original ingredient measurements

- Dough:
  - 3 cups (360 g) all-purpose flour
  - 1 tbsp (14 g) baking powder
  - 1 tsp (6 g) salt
  - 1 tsp (4 g) sugar (optional)
  - 1 tbsp (15 ml) vegetable oil (plus more for kneading)
  - 1 cup (240 ml) warm water (adjust as needed)
- Frying:
  - 4 cups (960 ml) vegetable oil for deep frying (or enough for shallow deep-frying)
- Beans:
  - 2 cups (480 g) cooked red kidney beans or canned red kidney beans, drained
  - 1 tbsp (15 ml) vegetable oil
  - 1 small onion, finely chopped (about 3 oz / 85 g)
  - 1 clove garlic, minced
  - 1/2 tsp (1 g) ground cumin
  - 1/4 tsp (1 g) salt, or to taste
  - 1/4 cup (60 ml) water or bean liquid to loosen
- Eggs:
  - 4 large eggs, approx. 50 g each (200 g total)
  - 1 tbsp (15 ml) butter or oil for frying eggs
- Garnish/serve:
  - 1 medium tomato, sliced (about 5 oz / 140 g)
  - 2 tbsp (8 g) chopped cilantro or green onion
  - Hot sauce or Belizean hot pepper sauce, to taste

Instructions

1. Make the dough: In a large bowl combine 3 cups (360 g) flour, 1 tbsp (14 g) baking powder, 1 tsp (6 g) salt, and 1 tsp (4 g) sugar. Stir in 1 tbsp (15 ml) oil and about 1 cup (240 ml) warm water until a soft, slightly tacky dough forms. Add a little more water or flour as needed. Knead 3–4 minutes until smooth. Cover and let rest 20–30 minutes.
2. Prepare beans: Heat 1 tbsp (15 ml) oil in a saucepan over medium heat. Sauté chopped onion 4–5 minutes until translucent, add minced garlic and 1/2 tsp (1 g) cumin and cook 30 seconds. Add 2 cups (480 g) cooked beans and 1/4 cup (60 ml) water or bean liquid. Mash slightly with a spoon or potato masher to a creamy, slightly chunky texture. Simmer 5–7 minutes, season with 1/4 tsp (1 g) salt, keep warm.
3. Shape fry jacks: Divide rested dough into 8 equal pieces. On a lightly floured surface, roll each piece into a 6–7 inch (15–18 cm) round about 1/8–1/4 inch (3–6 mm) thick.
4. Fry dough: Heat oil in a heavy skillet or deep pot to 350°F (175°C). Fry 1–2 dough rounds at a time, 1–2 minutes per side, pressing gently with a spatula so they puff and cook through. Drain on paper towels and keep warm in a low oven while frying remaining dough.
5. Fry eggs: In a separate skillet heat 1 tbsp (15 ml) butter or oil over medium heat. Fry 4 large eggs sunny-side-up or to desired doneness, seasoning with a pinch of salt and pepper.
6. Assemble and serve: Split or partially tear fry jacks, spread warm beans inside or serve beans alongside, top with a fried egg, garnish with tomato slices and chopped cilantro or green onion, and serve with hot sauce.