Benedict Rancheros

Benedict Rancheros
Photo by Ed Anderson © 2011


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

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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