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1
In a large saucepan, soak the beans overnight in the water.
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2
Do not drain.
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3
Add the 1/4 cup of onion, garlic, and the 1 teaspoon of salt.
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4
Then cook for another 2 hours or until very tender.
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5
Combine the UNDRAINED tomatoes, the 2 tbls of chopped onion, 1/2 teaspoon of salt and cayenne.
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6
Set aside.
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7
Heat the 2 tbls of vegetable oil in a large heavy skillet.
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8
Add the beans with the liquid, mash the beans in the skillet.
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9
Cook, uncovered, over medium heat 3 to 5 minutes or until very thick.
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10
Cook peas according to the directions on the package and drain.
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11
Toss with the ham; cover and keep warm.
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12
Heat 1/4 inch of vegetable oil in a another heavy skillet.
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13
Fry tortillas 20 to 40 seconds per side or until crisp and golden.
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14
Drain on paper toweling.
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15
Spread about 13 cup of the bean mixture on each tortilla and keep them warm in a 300F (150C) oven.
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16
In the same oil fry the eggs until they are set.
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17
Season with the salt and pepper.
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18
Place an egg on the top of each bean covered tortilla.
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19
Sprinkle each with about 1/2 cup of the ham mixture.
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20
Spoon some of the tomato sauce on top and sprinkle with the cheese.
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21
Serve hot.
