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Black Bean Huevos Rancheros

Source of Recipe


From "Tom Douglas' Seattle Kitchen"






List of Ingredients



• 1 cup dried black beans, picked over and rinsed
  
• 3 cups pico de gallo or other salsa, divided
  
• 5 Tbsp fresh orange juice
  
• 1/2 tsp cumin seeds, toasted and ground *
  
• Kosher salt to taste
  
• Freshly ground black pepper to taste
  
• 1/4 cup vegetable oil
  
• 4 flour tortillas
  
• 8 eggs
  
• 1/2 lb. Monterey Pepper Jack cheese, grated (2 cups)
  
• 1 ripe avocado, pitted, peeled and sliced
  






Instructions



1. Put the beans in a pot and cover generously with water. Bring to a boil; then reduce heat to a simmer and cook until beans are tender, 1-1/2 to 2 hours. Drain.
   
   
2. Return the beans to a medium saucepan with 1 cup of the pico de gallo (save the rest for garnish), the orange juice and cumin. Heat the beans until warm. Season to taste with salt and pepper.
   
   
3. Heat the oil in a medium saute pan over medium-high heat. Fry the tortillas in the hot oil until golden brown and crispy, about 1 minute per side.
   
   
4. Cook the eggs to your liking: poached, scrambled, over easy, or sunny-side up.
   
   
5. To serve: Place a fried tortilla on each plate. Spoon a mound of warm black beans onto the center of each tortilla. Sprinkle generously with grated cheese. Top with 2 eggs. Garnish with slices of avocado and a spoonful of pico de gallo.
   
   Makes 4 servings.
   
   






Final Comments


* To toast the cumin seeds: Heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to burn. Grind in a spice grinder or coffee grinder.

* To make ahead: You can cook the beans a day ahead and refrigerate them, or soak them a day ahead and they will cook faster. The tortillas can be cooked ahead and then re-warmed in a preheated 400-degree oven for 5 minutes.