Benedict Rancheros

Benedict Rancheros
Photo by Ed Anderson © 2011


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

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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