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. 

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.


  1. This looks like it would be perfect for breakfast, lunch or dinner. I love beans!

  2. Yum. I think I will finally use dried beans after reading this recipe. Thank you!
    It's funny because we are going to be making a very similar dish this week. Manatee is super excited for eggs for dinner while I am like you, I am excited for the black beans. :)

  3. Mmm, huevos rancheros! Looks delicious on top of the beans - perfectly done!

  4. I have not used my black beans from quite long time, now I am inspired to do so.

  5. Oh MY!! The title of this post caught my eye right away, and then the pics sold me. This is a MUST make!! Crave!!!

  6. Black Beans are my FAVORITE! You know I have never tried them with eggs? I am going to have to give it a try. I know if I throw some Jalapeno's in there my husband would love it! Great post!

  7. I would love to have a bowl of those beans to nibble on right about now! It's quickly approaching that time of the day when I am always hungry!

  8. Oh Ramona this is one of my favorite bean dishes. I make mine the same way only I never added chili's. i am going to next time. This is making me hungry. Your photos really look great.

  9. Ramona, I love the pictures of your meals! It is so professional! This meal looks fantastic - beans are really popular here in Brazil. About Mexican food... Hmmmm... They are tasty, indeed, but as I am alergic to peppers and chilli, I cannot eat most of their specialities. :-( Big kiss, Paula

  10. My Hubby had texture issue so I rarely if ever make mushy beans :) Bookmarking this recipe! Thank you so much for sharing, Ramona!

  11. Looks so tasty and flavorful and me too I love the pictures great color :)

  12. I didn't realize it but I've been looking for this recipe for ages. Beans are asoaking. Thank you. Another one that you hit out of the park.

  13. Making your own black beans is SO much better than canned black beans. The difference is HUGE! Love your black beans recipe and you know I love Huevos Rancheros! Great dish!

  14. I am not a big fan of using canned black beans so making your own is surely the way to go! Your pictures are great and I bet this tasted delicious.

  15. Such a wonderful side for all sorts of Mexican dinners!!! It looks delish :)

  16. I love Huevos Rancheros! My sister-in-law is Mexican and she makes it for us when we go to stay. I will definitely be trying your recipe. :-)

  17. Talk about mouthwatering...yummy dish and awesome recipe, Ramona!

  18. I am not a big eggs for breakfast person but Huevos Rancheros are my absolute favorite and I get them whenever I can.

  19. I loovvveee heuvos rancheros!! Can I come to your house for breakfast tomorrow?!

  20. Yum! It's 8am and I'm thinking I need to go make this for breakfast (canned black beans though, as I don't have the time for dried!) I love black beans, so I'm excited to see what else you do (I already saw your beans and rice and I want it now!) Maybe black bean curry :)

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