Benedict Rancheros

Benedict Rancheros
Photo by Ed Anderson © 2011


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

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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