Traditional drunk potatoes call for, you now, alcohol. I modified it because I am not a big beer drinker and don’t always have them in the fridge to cook with. If you’re very committed, add them to the beans in lieu of chicken stock and cook down. Add salt to taste since you’ll be missing that from the stock. Technically this makes them drunken black beans.

While your crispy rosemary potatoes are cooking, heat one tablespoon olive oil in a high walled skillet. Add three cloves of minced garlic and two finely sliced shallots. When garlic is lightly browned, add two cups of chicken stock and one can of drained black beans. Season with 1/2 teaspoon of sea salt. Bring to a gentle simmer, not a boil, and continue simmering until chicken stock has cooked down.

While the stock is reducing, cook one chopped yellow onion and one sliced bell pepper fajita style; you’re looking for lightly blackened edges.

When your potatoes are done, top with fajita style veggies and black beans. Graham likes his potatoes with breakfast sausage and a fried egg. I like mine with plain Greek yogurt and fresh jalapeño slices.

Serve hot.

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