Instructions
Refried Beans: In large, high-sided skillet set over medium heat, add oil. Add green onion, white onion and garlic; cook, stirring frequently, for 3 to 5 minutes or until softened and fragrant. Add MAGGI Hot and Sweet Sauce, cumin, oregano and salt; cook, stirring, for 1 to 2 minutes or until coated. Stir in pinto beans and 4 cups (1 L) water
Reduce heat to medium-low and bring to a simmer, stirring occasionally, for 3 to 4 hours or until beans are very tender and most of the liquid has evaporated. Mash beans in the skillet until smooth, then cook, stirring occasionally, for 15 to 20 minutes or until mixture is thick. Remove from heat and cover to keep warm
Fry Jacks: In medium bowl, whisk together flour, baking powder and salt. Add shortening. Using fork, cut shortening into flour until mixture resembles a course meal. Gradually add Perrier, then coconut milk, scraping down sides, to create a soft dough. Divide mixture into 4 portions and let rest at room temperature for 10 to 15 minutes
In deep-sided skillet set over medium-high heat, preheat oil to 350°F or until shimmering
On lightly floured work surface, flatten each portion into a 6- to 7-inch (15 to 18 cm) round. Cut each round in half to make 8 half-circles, then cut 2 slits in center of each half-circle to make vent holes
Working in batches to avoid crowding, add dough half-circles to preheated oil. Cook, turning once, for 4 to 6 minutes or until golden and puffed. Using slotted spoon, transfer fry jacks to paper towel–lined plate to drain
Assembly: Divide fry jacks, fried eggs and cherry tomatoes among 4 serving plates. Serve with refried beans
TIPS
Tip 2
Fry jacks can also be served sweet. Dust with confectioners’ (icing) sugar, if desired, and serve with fruit, honey or jam!
Tip 1
Leftover refried beans can be used in burritos or taco bowls or as a side for roasted meat or fish