Tuesday, April 10, 2012

Mexican Style Black Beans and Huevos Rancheros

Black Beans with Melted Cheese and Tortilla Chips
My family and I rarely go out to restaurants to eat since I cook so much at home.  My husband received a gift card for us to go to a Mexican restaurant at Christmas so I got the night off from cooking (yes here we are in April.. it took us that long to get out).  The kids loved the atmosphere and the complimentary salsa and chips we received.  I ordered an enchilada dish that I enjoyed (could have been spicier), but what really made an impression on me was the black bean side dish. I had to share it with my kids because once they got a taste of it... they kept asking for more and more.  I decided then an there that I had to figure out a way to recreate this dish at home. I made a huge pot of black beans and you will see several dishes in the next few days made with my big pot of black beans.

Note:  I decided to use dry black beans since it's so budget friendly.  The restaurant black beans were very soft and almost "melt in your mouth" texture.  My husband does not like it too "mushy" so I decided to make them tender but still retain their texture. If you like mushy you can use a slow cooker and let them cook down.


4 cups of dry black beans (soak in water overnight)
8 cups of chicken broth or vegetable broth (note)
1 large onions diced
1/2 cup of celery diced
3-4 green chilies diced (seed if you want less heat)
1 Tbs of grated garlic
1 Tbs of cumin powder
1 Tbs of chili powder (used for chili con carne)
1 tsp of dried oregano
red chili flakes to taste
salt and pepper to taste

Note: you can also substitute water and bullion equivalent for the broth.  Remember to watch the salt if you do since bullion does intensify when you cook it down. Add water as needed to finish cooking the beans to your desired texture. **since I did not do these in a slow cooker... you may need less liquid.

Step 1: Soak your beans overnight before you proceed.  Then rinse and drain your beans.

Heat a large pot with canola oil. Saute garlic for a few seconds and then add onions, celery and green chilies until they become tender.  Then add the ground spices and saute for few seconds.

Add the black beans and broth. Cook covered on high until the broth and beans boil. Then lower to medium heat and cook for 2 hours up to 2 1/2 hour or  until beans are to your desired texture. We like it tender, but not mushy. You will have have some gravy in the pan after cooking. If you desire softer beans with no gravy left, cook the beans longer. 

To make the Huevos Rancheros simply toast a tortilla and fry an egg.  Spoon black beans dish over tortillas then the egg and grated Mexican style cheese or Monterrey Jack Cheese.  Add hot sauce or salsa. Enjoy. 

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