Benedict Rancheros

Benedict Rancheros
Photo by Ed Anderson © 2011


  • ½ tsp. ground cumin
  • 1 tsp. extra-virgin olive oil
  • 1 jalapeño chile
  • 1 small shallot lobe, chopped
  • 2 eggs
  • ¼ cup cooked black beans, preferably homemade, rinsed and drained
  • 1 poblano chile, stemmed, seeded, and chopped
  • + 7 more ingredients
    • Kosher or sea salt
    • 1 Tbs. finely chopped fresh cilantro leaves
    • Freshly cracked black pepper
    • 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 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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