White Bean Huevos Rancheros

This is for all my breakfast-food foodie friends…and you know who you are.

 

This is kind of a pain in the butt to make but soooo worth it.

 

I wish I had a better photo. There is so much light that pours in our South facing kitchen window this time of year. Lots of shadows. Plus I didn’t take the time to relocate for a better photo, as  this is such a time sensitive recipe. If you’re not digging into this dish pretty quickly, the egg will continue to set and the texture of the warmed corned tortillas will lose their charm (excuses…excuses…).

 

I think this would be a difficult recipe to serve to 6 people, especially if plated all at the same time. Maybe you could do it, but I think I’d need a couple of sous chefs to accomplish that.

 

I obviously scaled this recipe way down for Bob and me. No, we did not eat 12 eggs.  :-)

 

This is a lighter take on classic huevos rancheros, which can include plenty of refried black or pinto beans. This version uses white beans; the beans are then mashed with ham to form the base of the dish, then piled with corn tortillas, fried eggs and queso fresco before broiling. A warm tomato salsa tops it all off.


White Bean Huevos Rancheros
 
Prep time
Total time
 
A lighter take on conventional Huevos Rancheros
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 7 Tbs extra-virgin olive oil
  • 1 large garlic clove, very finely chopped
  • 1 large onion, finely chopped
  • 3 large tomatoes, cored and coarsely chopped
  • ½ canned chipotle chile in adobo, minced (about 1 teaspoon), plus 1 teaspoon of the adobo sauce from the can
  • 1 Tbs freshly squeezed lime juice
  • 2 Tbs very finely chopped cilantro
  • Salt and freshly ground black pepper
  • 4 oz thickly sliced ham, coarsely chopped
  • Two 15-ounce cans white beans, drained
  • ½ cup water
  • 12 corn tortillas, warmed
  • 1 dozen large eggs
  • ½ cup crumbled queso fresco
  • Sour cream, for serving
Instructions
  1. In a medium saucepan, heat 2 tablespoons of the oil. Add the garlic and half of the onion and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the tomatoes, chipotle and adobo sauce and cook over low heat, stirring, until the tomatoes have broken down but are still slightly chunky, about 20 minutes. Stir in the lime juice and cilantro and season with salt and pepper; keep warm.
  2. Meanwhile, in a medium skillet, heat 2 tablespoons of the oil until shimmering. Add the remaining onion and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the ham and cook, stirring, until browned, about 5 minutes. Add the beans and water, season with salt and pepper and cook over moderately low heat, about 10 minutes. Gently mash beans.
  3. Preheat the broiler. Spoon the bean mixture into 6 ovenproof shallow bowls and top with 2 folded tortillas. Set the bowls on a sturdy baking sheet.
  4. In a large nonstick skillet, heat 1 tablespoon of the oil. Crack 4 eggs into the skillet and cook over moderate heat until the bottoms are just set, about 2 minutes. Transfer 2 eggs to each bowl. Repeat 2 more times with the remaining oil and eggs.
  5. Sprinkle the queso fresco over the eggs. Broil the eggs 6 inches from the heat, until the cheese is lightly browned and the egg yolks are just set. Spoon the warm tomato salsa on top and serve with sour cream.

 

 

1. In a medium saucepan, heat 2 tablespoons of the oil. Add the garlic and half of the onion and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the tomatoes, chipotle and adobo sauce and cook over low heat, stirring, until the tomatoes have broken down but are still slightly chunky, about 20 minutes. Stir in the lime juice and cilantro and season with salt and pepper; keep warm.

2. Meanwhile, in a medium skillet, heat 2 tablespoons of the oil until shimmering. Add the remaining onion and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the ham and cook, stirring, until browned, about 5 minutes. Add the beans and water, season with salt and pepper and cook over moderately low heat, about 10 minutes.  Gently mash beans.

3. Preheat the broiler. Spoon the bean mixture into 6 ovenproof shallow bowls and top with 2 folded tortillas. Set the bowls on a sturdy baking sheet.

4. In a large nonstick skillet, heat 1 tablespoon of the oil. Crack 4 eggs into the skillet and cook over moderate heat until the bottoms are just set, about 2 minutes. Transfer 2 eggs to each bowl. Repeat 2 more times with the remaining oil and eggs.

5. Sprinkle the queso fresco over the eggs. Broil the eggs 6 inches from the heat, until the cheese is lightly browned and the egg yolks are just set. Spoon the warm tomato salsa on top and serve with sour cream

White Bean Huevos Rancheros:

When you’ve got some time, It’s What’s For Breakfast.

On this day..

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Comments

  1. says

    I am not one of your breakfast bloggers… i almost never go to much effort (except what i have planned tomorrow), and usually just make a smoothie…

    But would love to have these delivered

  2. says

    Beans for breakfast? It’s a gonna be a loooong day! (just kidding)

    I love hearty breakfasts like this on the weekends so I don’t have to eat lunch!

  3. says

    I always have the same thing for breakfast during the week – old fashioned oats with organic sugar & cinnamon (to go) that Mr. fixes for me. However, HE loves a big cooked breakfast and will LOVE This recipe. I’m forwarding it to him. :) Oh, and I love the sunshiny photo of breakfast in a bright yellow plate … kind of poetic!

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