Benedict Rancheros

Benedict Rancheros
Photo by Ed Anderson © 2011


  • ½ tsp. ground cumin
  • ¼ cup black bean cooking liquid (or water if using canned beans), plus more as needed
  • 1 tsp. extra-virgin olive oil
  • 2 eggs
  • ¼ cup cooked black beans, preferably homemade, rinsed and drained
  • 1 poblano chile, stemmed, seeded, and chopped
  • 1 jalapeño chile
  • + 7 more ingredients
    • Kosher or sea salt
    • 1 Tbs. finely chopped fresh cilantro leaves
    • 1 cup canned crushed tomatoes in their juices
    • Freshly cracked black pepper
    • 1 small shallot lobe, chopped
    • 1 clove garlic, chopped
    • 1 corn muffin or square of cornbread

Remove the stem from the jalapeño and cut in half lengthwise. Scrape out and reserve the seeds, then finely chop the flesh.Pour the oil into a medium skillet over medium heat. When the oil starts to shimmer, add the shallot, garlic, poblano, jalapeño flesh, and cumin and cook, stirring occasional...

View full recipe at Fine Cooking


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