How to Cook Black Beans and Huevos Rancheros

black beans from scratch

And while we’re on the subject of brunch.

And while I’m trying to sort out the rush of feelings I am having lately for anything and everything from almost turning 40 (gasp-of-all-gasps! I almost turned 40! But didn’t quite yet, thank God) to the color of my manicure.

And while I’m gasping and clawing my way out of this mid-blog crisis that has had a creative soul crushing grip on me since, well, honestly, the moment I started blogging.

Huevos Rancheros…

I made Huevos Rancheros, except that the tortillas were made of flaxseeds and quinoa instead of corn, they were toasted not fried, and there was nary a drop of the spicy red “ranchero” sauce that makes huevos into rancheros, but a topping of rustic “salsa” of chopped tomatoes and red onions, sliced avocado, and chopped cilantro, leaves of which I painstakingly picked off with a pair of laser-sharp chopsticks after photographing.

So really, nothing at all like Huevos Rancheros.

I made Brunch Tostadas.

There is a backstory here, of course. It starts with l’oeuf. Over hard. Eventually it’s over, easy. Then it all gets f**king scrambled. If I were really as brilliant a wordsmith as I purport to be, there’d be something about beans and the heart.

The story has yet to end, but I hope it’s with love.

And until we get there, Huevos Rancheros!
Huevos Rancheros

How to Cook Black Beans {recipe}

INGREDIENTS

1 pound dried black beans (a little more than 2 cups)
2 cups water for soaking
grapeseed or other neutral cooking oil
½ cup very finely chopped onions
3 cloves of garlic, peeled and smashed
water for cooking
salt and pepper
optional: extra generous pinch of cumin

DIRECTIONS

Soak black beans in water overnight, up to 24 hours.

Drain beans of soaking water.

Heat about 2 tablespoons of grapeseed or other neutral cooking oil in a large pot over medium heat. Add finely chopped onions and garlic cloves. Cook until onions are soft and you can start to smell the garlic.

Add the drained beans to the pot. Cover beans by about 1-inch with fresh water. Bring to a boil, then turn heat down to low. Simmer beans until they are tender, but not falling apart, about 1 hour.

Season beans with salt and pepper if you’re going to eat them as is, or leave them unseasoned until you use them in another dish.

RESOURCES

dried black beans: Rancho Gordo if you all fancy like that, otherwise, organic dried beans from any market

(Not Really) Huevos Rancheros {recipe}

2 servings

(Because seriously, who goes to all the trouble of making huevos rancheros for ONE person? oh, I do. Nonetheless, this is a brunch dish, and the hope is that you’re cooking this for yourself and last night’s *ahem* overnight guest. More on that later. Maybe.)

INGREDIENTS

4 tortillas, any kind you like
grapeseed or other neutral cooking oil
2 cups cooked black beans
4 eggs
1 avocado
1 large tomato or about 1 cup of cherry tomatoes, chopped
⅛ red onions, very thinly sliced and soaked in cold water for 10 minutes
chopped cilantro for garnish
salt and pepper

DIRECTIONS

Brush tortillas with oil and toast under the broiler 4-5 minutes each side until crisp and browned. Place 2 toasted tortillas on each serving plate.

While the tortillas are toasting, warm black beans and fry eggs. Make a rustic “salsa” by stirring together chopped tomatoes and red onions, season with a pinch or two of salt. If you like spicy, you can also add a little bit of finely chopped jalapeno.

Top tortillas with black beans, sliced avocado, fried eggs, tomato/red onions, and chopped cilantro. Sprinkle with additional salt and pepper.

I don’t know what the limes are doing on the plate in the photo. I just put them there because, you know, whatever.

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  • Cate

    Sarah- I’m totally in love with that 2nd shot! Love how vibrant all the colors are :)

  • Lalitha Kristipati

    I cook my black beans similarly… It’s also great when you throw in a big pinch or two of ground cumin. The presentation on your huevos rancheros is gorgeous *____*

  • PrettyDandy

    Those black beans look delicious… I shall be searching some out to make it!

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